Easter fruit salad with rum syrup

A fruit salad with a difference.

For the rum syrup:
75g/3oz brown sugar
90ml/6tbsp dark rum
2.5ml/½ evel tsp)cinnamon
zest and juice of 1 orange

To make the rum syrup:

Gently heat the syrup ingredients together and then allow to cool

To make the fruit salad:

skin the dates, halve and remove stones
peel and slice oranges or divide clementines, halve grapes and remove pips
Slice star fruit, peel and slice kiwi fruit. Check cranberries, clean raspberries and crush hazelnuts.

1. Arrange all the fruit in a glass dish and pour the cooled syrup on top.
2. Marinate for 3-4 hours.
3. Scatter nuts on top and then serve.