And the preserving still isn't over...

I just made this:

 

Crap photo, but pretty, no? It's pears and orange slices in orange liqueur. I would give you the recipe, but it's straight from a recipe book, and I think that's against the rules. It's this book.
I actually can't recommend it highly enough - lots of basic and actually useful preserves, including information on drying and preserving fruit in plain old heavy syrup. I've adapted a lot of my basic chutneys and jams from the quantities that Gladys recommends. I'm a bit of a fan of Gladys.