Leftover fruit. Sugar. Rum.
How can this go badly?
So I had a couple cups of left over tart cherries, and a generous cup (once cut up) of apricots. The recipe I found suggested equal volumes of fruit and sugar. Most recipes go by weight, and call for half as much sugar as fruit. Which means mine is sugartastic. Oh well.
Add rum to cover. I used dark rum, it's what was in the house.
As it didn't come right to the top of the 2l mason jar, I filled a freezer bag with water, shoved that in to squish the fruit down into the rum and put the lid on over it.
Ideally, I'll keep adding in more fruit (perhaps not quite so much sugar next time), and keep it going through the season and then we can have booozey fruit of awesome in the winter.