|apricots — and peaches, sliced|
|rum — or peach brandy|
Layer equal quantities of fruit and sugar in an earthenware jar. Cover with brandy or rum, seal and leave for at least 3 months. Use the liquid as liqueur, and the fruit for dessert with ice cream, for brandy or fruit cocktail tart, fruit roll or as a special dessert – halve a melon and remove the seeds, fill with fruit and syrup from the rum pot.