Fruits déguisés (candied marzipan-stuffed dried fruits and nuts)

Flavor portions of the marzipan: lemon confit for the walnut version, armagnac (or an extract) for the prunes.

Stuff or top the dried fruits and nuts with the flavored marzipan and mark them crosswise with the back of a knife.

In a large saucepan heat the water, add the sugar for a very thick simple syrup and bring to a boil slowly, stirring every so often so the sugar fully dissolves before it boils.

Let the syrup cool to room temperature on the stovetop.

Arrange the fruits on a cooling rack inside a large, tall cake pan, cover with perforated parchment and another rack (or a tamis) so they cannot float away.

Pour in the syrup and leave untouched for 48 hours.