Rinse, dry and quarter the fruit. Fill into a large bottle with kirsch, cognac, spices and rock candy. Cork well. Stand in a warm and sunny place for 4 weeks. Shake in between. In the meantime, pour off the liquid, which has turned brown, through a dish. Add the sugar. Once completely dissolved, pour the liqueur into rinsed, dried bottles. Store corked.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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