Peel and chop the apple; wash and chop the pear without peeling it. Place the fruit in a bowl with 4 walnuts, a tablespoon of chopped pistachios and a tablespoon of chopped hazelnuts. Top with 3 1/2 tablespoons of sugar, a pinch of lemon zest, and 3 tablespoons of Cognac. Let everything macerate for at least 1 hour. Pour the Lambrusco into a saucepan, add the remaining granulated sugar and half a vanilla bean pod opened lengthwise; bring to a boil and cook for about 10 minutes. Chop the apricots and prunes, then soak them in the hot wine. Soak the gelatin in warm water, drain and add to the wine. Drain the fruit from the marinade and the fruit from the wine, place them with the raspberries in a gelatin mold (6 1/2” diameter, 3 1/2” height); pour in the wine until the fruit begins to float. Place the mold in the fridge so the gelatin begins to set (about 1 hour), then fill with the remaining wine, which will create a smooth and even base; let cool in the fridge for at least 4 hours. Remove the gelatin from the mold; serve with fresh fruit and dusted with powdered sugar.