Assemble the Pies
In a large saucepan, combine the quartered figs, diced pears, apple cider, eau-de-vie, honey, lemon zest, lemon juice, cinnamon, cloves, allspice and salt and bring to a boil. Simmer over moderately low heat until the figs are plumped and the pears are tender, about 20 minutes. Strain the poaching liquid into a heatproof bowl. Discard the lemon zest. Set the fruit aside. Return the liquid to the saucepan and boil until it is reduced to a thick syrup, about 12 minutes.