Homemade fruit rum

Dominic Walsh’s recipe, good for 1700 ml: place 20 g of dried pear, 10 g of dried peach, 10 g of dried pineapple, and 50 g of sugar in a plastic bag. Add 250 ml of still water, 950 ml of red vermouth, and 500 ml of dark rum. Squeeze the air out of the bag and place in a water bath at 60 degrees for 2 hours.