Apricot Pistachio Fruitcakes

2 cups water

1 cup plus 10 tablespoons bourbon

2 cups chopped dried peach es

1 cup golden raisin s

1 cup chopped dried pear s

1 cup chopped dried pineapple

1 1/2 cups unsalted shelled pistachio s, coarsely chopped

1 cup sweetened shredded coconut

1 cup finely ground almond s

1 1/2 cups unbleached all purpose flour

1 1/4 teaspoons ground nutmeg

teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon baking soda

6 tablespoons buttermilk

1/4 cup fresh orange juice

1/2 cup (1 stick) unsalted butter , room temperature

1 tablespoon grated lemon peel

4 large egg s, room temperature

1/4 cup peach preserves