This recipe is interesting because it also offers insight into the daily lives of our cooks. They cut the fruit up in the morning and leave it in the sunshine all day. Then when the baking is done, they move the fruit into the oven.
I recall hearing once that 6-7 hours/day was spent cooking prior to the industrial revolution. I can see why.
Source: Mrs. Crowen’s American Lady’s Cookery Book,1866.