Snip dried fruit into bite-size pieces. Combine fruit, apple juice, and nutmeg in a medium saucepan. Bring to boiling; reduce heat. Cover and simmer 10 minutes or until fruit is softened. Stir together cornstarch and 2 tablespoons cold water. Add to fruit mixture. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Stir in brown sugar and vanilla. Remove from heat; set aside.
For biscuits, stir together flour, 2 tablespoons granulated sugar, baking powder, and salt in a large mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Make a well in center. Add 2/3 cup water all at once. Stir gently with a wooden spoon just until dough clings together.
Knead dough gently 10 to 12 strokes on a lightly floured surface. Roll or pat dough to 1/2-inch thickness. Cut with a 1-1/2-inch heart-shape cutter to make 18 biscuits. Transfer to ungreased baking sheet. If desired, using a 1/2-inch heart-shaped cutter, make indentation in center of each biscuit. Brush biscuits lightly with 1 tablespoon water and sprinkle with remaining sugar.
Bake in a 450 degree F oven for 8 to 10 minutes or until lightly browned. Serve warm. Makes 6 servings.