Would you call a liqueur "preserve"? Actually alcohol is a great way to preserve things, but in this case you're throwing away the "ingredient" and keep the alcohol (the "preserver")...
Whatever you call it I will post this anyway!
Nocino is probably one of the very few Italian recipes that are prepared in most regions from the far North down to the South.
NOCINO24 green walnuts 1 litre alcohol (95%) 4 cloves 2 cm cinnamom stick 300 gr sugar
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Via Mariano Pallottini