Chop your choice of fruits into small pieces.

In a large glass jar, combine the chopped fruit, brown sugar, cinnamon sticks, and vanilla extract.

Pour the white rum over the fruit mixture until fully submerged.

Seal the jar tightly with its lid and give it a gentle shake.

Store the jar in a cool, dark place for at least two weeks.

After the infusion period, strain the mixture using a strainer or cheesecloth.

Use a funnel to pour the strained liquid into a clean bottle.

Chill the Pitorro before serving.