Brandied Dried Fruits

1 1/2 cups water

3/4 cup sugar

zest of 1 lemon peeled off in long thin strips

2cm piece fresh ginger root, peeled

150g Angas Park Diced Apricots

200g Angas Park Dried Peaches, cut into 6 pieces

75g Sunbeam Raisins, roughly chopped

75g Sunbeam Sultanas

1/2 cinnamon stick

3/4 cup brandy

2 tablespoons fruit-based liqueur

Place the water, sugar, lemon zest and ginger into a saucepan. Bring to the boil, stirring until sugar dissolves. Boil gently for 5 minutes.
Place all dried fruits into a glass bowl. Pour over the boiling liquid and add the cinnamon stick. Stand, covered, until cold.
Remove the lemon zest and cinnamon stick. Stir in the brandy and liqueur. Spoon into jars and seal tightly.
Leave to mature for 2 weeks before using. Store in a cool place, or in the refrigerator in hot weather.
Serve with vanilla ice cream.