Fruit in Alcohol Syrup

This tasty alcoholic preserve can be stored for up to a year. Use it as a topping for cream-filled tartlets or baked custard tartlets, or serve with ice creams or chilled soufflés. It also makes a good accompaniment for pancakes, waffles or steamed sponge puddings.

1. Dissolve 200 g sugar in 200 ml water to make a syrup. Remove from the heat and add 600 ml either brandy or rum. Allow to cool.

   

2. Place the ready-to-eat dried fruits, such as apricots, peaches, papaya and pineapple in a sterilized preserving jar. Any mixture of complementary fruits may be used - try adding apple rings and figs. Place a cinnamon stick and a few cloves in with the fruit for added flavour.

   

3. Pour the syrup over the fruit. Shake the jar to ensure all the air bubbles are removed. Cover and store in a cool, dark place for at least one month before use.