Keep on hand to serve over ice cream, with plain cake, or with whipped cream. Sip the liquid like a liqueur.

Makes about 4 pint jars

• Syrup:
  • 1 cup sugar
  • 1/2 cup water
  • 2 vanilla beans, split and cut into 6 pieces
• Dried papaya, mango, and pineapple, cut into chunks
• White rum (a cheap brand is fine)

In a small saucepan combine the sugar, water and vanilla bean. Bring to a boil then reduce heat and simmer gently until sugar is dissolved and liquid is clear.

Wash 4 pint jars in hot soapy water and rinse thoroughly. Place fruit in jars. Divide syrup and vanilla pieces equally among the jars, leaving 1 inch headspace. Top off each jar with white rum to completely cover fruit. Seal jars then turn upside down to mix liquids. Turn jars right side up and let sit 2 weeks before using. Will keep 6 to 8 months if you keep the jars topped off with rum.