Exotic Rum Pot

For every 500 g of sugar, gently heat two cups of rum in a saucepan.

Add sugar and stir until it dissolves.

Cut the peeled kiwis into narrow slices, prick the kumquats with a needle, dice the pineapple flesh, peel the guavas and cut them into pieces, peel and seed the lychees, cut the lime into narrow slices.

Layer all fruits in a jar, pour rum and sugar solution over it at the same time (about 2 cm should protrude the liquid). Close the jar and leave to cool for 4 to 6 weeks.

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