Boil water in a large pan to cover the air-tight jar. Immerse the jar and lid in the boiling water and boil for about 5 minutes. Air dry on a clean cloth or rack.
Put dry fruit in the jar. (Finely chop them if necessary.)
Pour rum or brandy of your liking into the jar until the dry fruit are just covered.
Stir well with a spoon etc. Seal with a lid and rest in a cool dark place for about a week until the dry fruit absorb the liqueur well.
Point 1: Stir well with a clean spoon etc before you eat.
Point 2: It's better to store the jar at where it keeps the same temperature thorough a year, so I keep the jar at the back of the refrigerator.
Point 3: Top up the dry fruit and liqueur after you consume some of the fruit or if you have extra dry fruit, then you can enjoy this dessert forever.
Recommended dried fruit: Various kinds of raisins, figs, orange peel, apricots and cranberries.
Story Behind this Recipe
I wanted to find a way to preserve the dried fruit I had leftover after baking cakes or bread, so I came up with this recipe to keep them for a long time.
Put the dried fruit in a pound cake. Also, put them on ice cream or crackers with cream cheese for topping. You can eat the dried fruit in many other different ways. It's very convenient if you always have this on hand.