These make nice sauces to pop onto home made ice-cream and are quite easily made. They have been made with dried fruits that I needed to use up in any event, but they can also be used as a base for home made ice creams.
These are some combinations that I have used so far:
Crystallised ginger in ginger wine: basically if the ginger is starting to go hard pop it into a preserving jar chopped into small chunks and fill to the top. Then pop in as much ginger wine (I use Stones Green Ginger Wine or if I have it home made Ginger Wine). Leave it to steep. You can use this in fruit cakes too or in apple dumplings, a teaspoon mixed with some home made mincemeat and brown sugar and popped into the cavity left by the core being removed.
Golden Sultanas in Brandy/Grand Marnier or Amaretto: Basically the same process. You could also add the zest of an orange or Mandarin.
Rum N Raisin: This is particularly yummy especially if used as a base for Rum n Raisin ice cream.
Dried Fig, Honey and Brandy: The same process except I pop about 1 1/2 tablespoons of runny honey into the mix.
Go on have a play and get the most out of your dried fruit. These are just some ideas for starters. There are more ideas to come.