Wash the apples, plums, and figs and cut into 5 - 2 cm pieces. Peel the mango and cut into small pieces. (Unfortunately mine was so soft that I had to scrape it out. But it was still ok). Wash and drain the blueberries.
Put apples, plums, figs and mango together with vanilla and powdered sugar in a saucepan and heat. When it starts to hiss, stir vigorously several times and let it caramelize slightly. Then deglaze with lemon juice and water, add cranberries, almond slivers, cinnamon and flavoring and simmer everything at medium temperature for approx. 5 - 6 minutes.
When the apple pieces are soft (plums, figs and mango are then quite easily disintegrated, which they should), stir in the starch in a little water and stir in. Let everything bubble for just under a minute while stirring so that the starch can set and only then (!) Fold in the blueberries. This is how they keep their shape.
Briefly rinse a bowl or pudding dish that has been adapted to the quantity with cold water and add the mixture. First leave to cool a little at room temperature and then continue to cool in the refrigerator.