Rum-Infused Fruits

Ingredients

• 600 g fruit (as desired)
• 300 g sugar
• 1 bottle high-proof rum (80% alcohol)
• 2 Cinnamon sticks
• 1 star anise

Instructions

1. 1.

   Wash the fruit, peel if necessary, remove seeds, cut into pieces, place in a rum jar and cover with sugar. Let sit for 1 hour, then pour rum over ensuring the fruit is fully covered. The rum should be about 2 cm above the fruit.

2. 2.

   Add the spices and seal tightly. Store in a dark, cool place for 3-4 months to mature. After about 4 weeks repeat with fresh fruit or refill the jar (fruit:sugar ratio 2:1). Top up with rum so the fruit is fully covered again. Seal firmly and store further.