| 1 | Place dried fruit and drambuie into a small, deep, heavy-bottomed saucepan and gently heat. |
| 2 | Simmer for 5 min, but do not boil. |
| 3 | Be very careful of flames, as drambuie may ignite. |
| 4 | Remove from heat and place in sterile perserve jar. |
| 5 | Let cool then cover and refigerate. |
| 6 | Keep fruit for at least one week. |
| 7 | (fruit should keep for up to a month). |
| 8 | To serve, place chilled fruit and juice into shallow glass desert bowls and top with fresh whipped cream. |
| 9 | (you may flavor the cream with a slight shot of dranbuie). |
| 10 | Recipe by : joe sweeney |
