In a small bowl combine Grand Marnier, maraschino liqueur, prunes and apricots.

In a large saucepan, bring water, cream, 3 tablespoons butter, cinnamon, vanilla and 1/8 teaspoon salt to a boil; remove and discard cinnamon. Slowly add polenta in a thin stream, whisking. Reduce heat to medium and cook, whisking constantly, for 2 minutes. Reduce heat to low and cook, stirring often with a wooden spoon, until polenta is thickened and tender, 40 to 45 minutes.

Remove polenta from heat; stir in whole egg. Transfer polenta to prepared loaf pan and spread evenly with a rubber spatula. Let polenta cool completely in pan on a wire rack.

Meanwhile, heat oven to 400°.

In a medium saucepan combine milk and lemon zest. Bring just to a boil, then remove from heat. Through a fine-mesh sieve, strain milk into a bowl.

In a second large bowl, whisk together egg yolks and granulated sugar until pale. Add flour and pinch salt, then slowly whisk in milk.

 Return mixture to saucepan and heat over medium-high heat, whisking constantly until thick enough to coat back of a spoon, about 3 minutes.

Drain apricots and prunes; discard liquid. In a bowl, stir together fruit with walnuts, pine nuts and almonds.

Grease ramekins with butter. Divide half of the polenta between ramekins; top with half of the cream, then sprinkle with half of the fruit mixture. Repeat to form 2 layers. Dust tops with confectioners sugar. Place ramekins on a baking sheet. Bake until tops just begin to brown, 20 to 25 minutes. Serve warm.