Rinse fruit thoroughly, rub dry and cut into quarters. Heat with sugar and water over low heat until sugar is completely dissolved.
Stir in a third of the brandy and then cool. Then add the remaining brandy, kirsch and spices. Pour everything into a large glass bottle and keep well closed in a warm, bright place for 4 weeks. Shake from time to time.
In the meantime, pour the honey-yellow liqueur through a muslin cloth and fill it into clean bottles.
Tip: Always use aromatic spices to refine your dishes!
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