Hi,
I made two batches of apricot ale, one using dried fruit and the other using
fresh. When I used the dried fruit, I soaked it in hot water for a few
hours first to reconstitute it, then boiled it for a few minutes (to kill
any wild bacteria). When I used the fresh fruit, I didn't have to
reconstitute it, of course, and I thought the fruit flavor was more intense
(i.e. better). So...never having made liqueurs, I would say try both dried
and fresh, but if you reconstitute the dried fruit by soaking it first, then
maybe they won't soak up all your rum.

Bill Bell
P.S. I bet that drunken fruit would go good on top of some ice cream! :)

"Michael" <wahall@junk.co.nz> wrote in message
news:3f12389a@news.actrix.gen.nz...[color=blue]
> I have been making liqueurs of late. However there is just one problem:[/color]
It[color=blue]
> was reccomended to me that I use dried fruit, however the dried fruit[/color]
absorbs[color=blue]
> half of the very expensive sprit that I am using (rum). Is it okay to use
> normal fruit?
>
> Please help me!
>
> I'm at actrix guys and girls, not junk[/color]