Homemade fruit rum

Dominic Walsh’s recipe, good for 56,5 oz: place 0,75 oz of dried pear, 0,35 oz of dried peach, 0,35 oz of dried pineapple, and 1,75 oz of sugar in a plastic bag. Add 8 oz of still water, 31,5 oz of red vermouth, and 16,5 oz of dark rum. Squeeze the air out of the bag and place in a water bath at 60 degrees for 2 hours.