Soak the prunes and apricots in water to cover for 30 minutes. In a medium saucepan heat the sugar and water over low heat, stirring until the sugar dissolves. Once the liquid is clear, raise the heat and boil for 3 minutes. Remove the pan from the heat and stir in 2 cups of the rum. Drain the apricots and prunes. In a large 2-quart mason jar, layer the prunes, apricots, figs, walnuts, almonds, raisins and currants. Pour in the rum mixture and seal the jar. Store in a cool, dark place for 2 weeks. Pour in the remaining 2 cups of rum and store for 2 more weeks.
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1 cup sugar
1/2 cup water
4 cups dark rum
1/2 lb prunes
1/4 lb dried apricots
1/4 lb dried figs
1/2 cup almond slivers
1/2 cup raisins
1/2 cup currants
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5
mn
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20
mn
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The fruit must be completely covered with liquid to produce the best flavor.
