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DRIED FRUIT LIQUEUR

1 lb dried fruit of choice (dried apricots and pineapple, dried
peaches, pears, prunes, cranberries or any other fruit)
1 bottle (750 ml) OR 3 1/3 cups dry white wine
1 cup brandy
1 1/2 cups granulated sugar
1/2 cup water

Place dried fruit, wine and brandy in aging container. Stir gently.
Cover and set aside.

Combine sugar and water in small saucepan. Heat gently, stirring
constantly. Remove from heat when sugar has dissolved. Let cool.
Add cooled sugar mixture to dried fruit mixture, stirring to combine.
Recover and place in a cool place for 1 month, stirring occasionally.

After aging, strain off fruit by pouring mixture through a metal
colander over a large bowl. Save fruit for serving as a dessert
topping or mixing into fruitcake or pound cake (I've even chopped
the fruit up for cookies). Re-strain liqueur through cloth to
remove fine particles. Bottle as desired. This liqueur doesn't
need much additional aging to taste really yummy.

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