This won't be a great help but perhaps better than nothing.
The only beers I've tried that I can honestly say have had a pronounced dark fruit flavour, (fig, prune etc.) have been Belgian style dark ales. Some of the flavour I'm sure was due to the yeast strains used but I believe some could also be attributed to the use of Special B, a Belgian style dark crystal malt (dark English crystal is
not an acceptable substitute) and dark candi syrup.
If you have a half way decent home brew shop nearby then the Special B shouldn't be too much of a problem. The candi syrup might be a bit harder to get your hands on. You can purchase it here :
http://www.craftbrewer.com.au/shop/default.asp?CID=11 Alternatively if you want to have a go at making it there are some directions here:
http://www.themadfermentationist.com/20 ... syrup.html This guy has done the trial and error for you, so if you have the equipment it might be worth giving it a go. I made an amber syrup a couple of years ago just for a bit of fun and it's actually easier than it looks.
As for recipes fro a stout or English bitter using those ingredients I'm not sure. Perhaps search the recipe section or even sub them for ingredients in a proven recipe.
Good luck.
2000 light beers from home.