Liqueur Fruit

1 kg dried fruit (apples, figs, pears, apricots, almonds etc)
1 cup brown sugar
1 cup tokay (or white port)
1 cup water
 juice of 1 lemon
1 cinnamon stick  (or ½ tsp ground cinnamon)

Method

1. Place cinnamon stick in the bottom of a large jar (or 2 x 500g jam jars).
2. Place all remaining ingredients except port into a large saucepan or microwavable dish and heat gently until just boiling.
3. Remove from heat and place fruit in the jar.
4. Add tokay to the fruit juices and pour the remaining hot liquid over the fruit.
5. Seal immediately and allow to cool, then store in refrigerator.

The proportions of wine, water and sugar can be varied to taste.
The longer it stands, the better it gets.