Soak your candied peel or crumbled Christmas pudding and zest in orange liqueur or spiced rum for 1-2 hours.
Warm your cream in a small saucepan on a low heat and infuse with your spices and orange zest for 5-10 minutes. Then stir in the sugar and your boozy soaked fruit. Heat gently and then turn off before reaching boiling point.
Leave to cool and strain through a fine sieve. Then pour over your Christmas Pudding, orange cake or plum crumble for a gently spiced boozy cream, to celebrate.