In a bowl, mix together the figs, apricots, cherries, apple, and pear. Set aside.
In a saucepan, add the wine, sugar, and honey and bring to a boil. Boil for 8-10 minutes, until slightly syrupy (it won't get really thick until the next day). Remove from heat and stir in the mustard and mustard seeds.
Pour the mixture over the fruits and let sit until the next day in a fridge. It will thicken and become more syrupy. Serve with grilled meats, cheese, or anything you like. Enjoy!
Notes
I used Dijon mustard for this recipe but you can use any mustard you like. If you want more heat, use a spicy mustard.Adapted from Evelyn/Athens recipe on Food.com