Preheat the oven to 180°C.
Heat the white wine with 2 tbsp olive oil, the clove of garlic, 6 prunes and 6 apricots finely chopped, 1 tbsp balsamic vinegar, for 20 minutes.
Mix the dried fruit with the yoghurt, the chopped walnuts, the multi-flower honey, the chestnuts and add a little nutmeg.
Stuff the Capon with the stuffing and close.
Rub the Capon with the fleur de se salt with herbs and the pepper.
Place in the oven and cook for approx. 2 hours.
After 30 minutes cooking, baste the Capon with the hot water. Repeat the operation with the cooking juices every 30 minutes.
30 minutes before the end of cooking, garnish the capon with the remaining prunes and apricots and the chestnuts and baste.
Prepare the candied lemons.
Strip the leaves from the sprigs of thyme.
Peel and chop lemons into 12 segments.
In a saucepan of hot water, mix together the lemon and the thyme, the ground pepper, the olive oil, sugar and crushed garlic.
Leave to simmer for 1 hour.
Keep warm. Keep the cooking juice.
Slice the mushrooms finely.
Lightly brown the mushrooms with the olive oil.
Season with the fleur de sel salt.
Place the capon on the candied lemons, mushrooms and dried fruit.
Lastly, reheat the lemony cooking juice with the balsamic vinegar and baste you stuffed capon with this sauce.