Preservation of fruits within a fluid.
I would like to point out simular techniques can be applied to other friut; limes for example or non citric varieties such as glassed cherries.
With the implication of some other equipment such as small paper umberellas , pointed wooden sticks & even the introduction of a naked flame. These can enhance the fruit preservation process.
The important thing to remember with any of these methods is the basic evapouration principle.
All preservatives should be syphoned off & replaced on a regular basis so as not to damage the fruits due to the results of evapouration.
I.E. evaprotive cooling or imbalance in the concentration of the fluid solution due to vapourisation of one or the other component parts.