1. Place dried fruit and drambuie into a small, deep, heavy-bottomed
saucepan and gently heat. Simmer for 5 min, but do not boil. Be very
careful of flames, as drambuie may ignite.

2. Remove from heat and place in sterile perserve jar. Let cool then cover
and refigerate.

3. Keep fruit for at least one week. (Fruit should keep for up to a month.)

To serve, place chilled fruit and juice into shallow glass desert bowls and
top with fresh whipped cream. (You may flavor the cream with a slight shot
of dranbuie.)