Rinse the apricots, figs and prunes under cold running water then place in a large saucepan. Scrub one of the oranges and slice it into very thin rounds. Cut each round into four.
Ad the orange slices and the raisins to the rest of the fruit in the pan. Pour in the cold water then bring to a simmer and simmer, covered, for 15 minutes. Meanwhile squeeze the juice from the other orange.
When the fruit is cooked stir in the orange juice and the port. Leave to cool then chill in the fridge for 24 hours to allow the flavours to develop. Serve sprinkled with the toasted nuts.