Interesting. Are you from the US/CA, UK/EU, NZ/AU? Some of these I have not heard of before. Adding wine to fried fruits reminds me of some old French recipes my brother made from a French cookbook.
I'm from NYC, born & bred, with time served upstate, far upstate where food is strictly utilitarian with exception of deep dish pies, particularly apple.
Those fried fruit recipes were mostly from Italy, Austria, Hungary, Poland and Scandinavia. Reconstituting dried fruit with wines seems to be universal throughout Europe. As is cooking almost anything with wine or beer, especially beers. What we call French cooking is mostly Austro-Hungarian, the former empire the epicenter and progenitor of today's French haute cuisine.
When we examine cooking with lipids two obvious factors effect local cuisines, availability and expense, and cooking methods. Most fruit and nut oils have low burn points, do not stand up to high temperatures, and therefore more suitable for either low temperature use or dressings, whereas animal sourced lipids like butter and lard have higher burn points. We don't find much olive production in the climes of northern Europe. We forget that during the formative years of many cuisines, the expense of iron or steel ovens which could sustain high heats is a relatively recent invention and tool, as opposed to brick ovens, open stone hearths, clay tandoori type ovens which funnel heat movement and retention. Of course there are cross overs, like high heat baking of focaccia type breads like pizza with olive oil, or slow cooked low heat breads like croissants baked with butter or lard for soft flakiness.
Here in the US and northern Europe, we tend to cook eggs in high heat, calling for lipids like butter and animal grease (rendered pork or chicken fats). In southern Europe, slow low heat cooking with olive oil. Both methods have their adherents. Think also about the sources and expense of cooking fuels in different regions having effects on lipid choices. And religious dietary restrictions. i.e. the mixing of dairy with meats, leading to use of chicken fats (rendered, schmaltz, Jewish butter) rather than real butter or pork lard. Forget the Marco Polo pasta myths, pastas had been known throughout Europe well before the Roman Empire was a dream in someone's vision. Pastas were a street vendor's food, and before the introduction of the devil's fruit from the New World, the tomato, pastas were served dresses in rendered pork fats, liquified lard. Pass the tums.
I suggest for those who usually fry eggs quickly at high temperatures in butter or bacon fat, step back and experiment with low heat frying with olive oil. Takes a bit longer, but the culinary returns can be very fulfilling.