Heat the olive oil in a large skillet over medium high heat. Add the onion, celery, pear and apple, cook for about 4 minutes, or until the onions become translucent. Add the garlic, kale, tomatoes, raisins, pine nuts, pepitas, and spices. Stir, coating all ingredients in the spices. Next add the tomato puree and vegetable stock. Continue to cook, stirring frequently as the liquids begin to thicken. Cook until the tomato/stock mixture is fully reduced, sticking to the fruit/veg with no more liquid remaining. Remove from heat and set aside.