Christmas Liqueur, Homemade

Figs, dates (pitted), dried plums (pitted) and 1 heaping tbsp. (25 g) raisins in a tureen form, 1/2 bottle of brandy (0, 7l) pouring on top, cover and stand for 24 hours so that the fruits swell. Fill the whole content into a big glass, add 1/2 vanilla stick, 1/2 cinnamon stick, 3 cloves, peppercorns, 1 msp. cardamom, 1 tbsp. bee honey and 125 g white or brown rock candy and pour the remaining 1/2 bottle of brandy (0, 7l) on it. Let the liqueur mature for about 4 weeks, then pass it through a filter and let it rest for a while. To make it clear, filter a second time and pour into a suitable carafe.

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