Prepare a jar ready for use by washing in hot soapy water, rinsing well and setting in the oven for half an hour to sterilise, or run through your dishwasher on hot if you happen to have one. I only neaded one jar as you will find that the fruit will shrink quite a bit so you will end up getting more in there once they are cooked than you can to start out with.
Prick the fruit all over with a cocktail stick or skewar and set aside.
Bring water slowly to the boil with the sugar, ginger, leaf and cloves. Boil rapidly for about 5 minutes then add the pierced fruits and bring back to boil and then lower heat a bit and simmer for about 1 hour or until the fruit has gone soft.
Scoop out the fruit and pack it into your jar. Bring the syrup back to the boil and up to a temperature of 113C/235F, it will have thickened and reduced by now. Carefully scoop out the ginger, cloves and leaf.
Let the syrup cool a bit before pouring into the jars with the fruit and adding the brandy or rum. Pop in a few shards of ginger and a couple of cloves and a fresh leaf if you have one. Seal the jar and give it a good shake to mix in the booze.
Put this gorgeous little goody away in the larder 2-3 weeks before using.