In a large bowl, add the pears (or apples or apricots), prunes, figs, raisins and water. Weigh the fruit down in the bowl by placing a pot on top. Let soak overnight.
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside. Make the egg wash by whisking the eggs yolks and milk together in a small bowl. Place in the fridge until needed.
Remove the weight from the bowl of fruit and add 1/2 cup of water along with the candied citrus peel, hazelnuts, rum, almond and vanilla extract. Stir to combine.
In a medium bowl, sieve together the spelt flour and baking powder. Add the sugar, cinnamon, cloves and ginger and whisk together to combine. Cut the butter into the flour mixture and mix using a pastry blender or your hands until the mixture resembles course crumbs.
Add the flour mixture to the fruit mixture and stir with a large spoon or spatula until everything is evenly distributed. Divide the dough into four equal mounds on the parchment lined baking sheet. Using wet hands, press each portion of dough together to form a loaf shape. Baste each with the egg wash.
Bake for 20 minutes, remove from the oven and baste again with the egg wash. Bake for another 20 minutes or until nicely browned on top. Let cool completely before serving or storing.