For that gourmet touch, add generous pinches of your favorite spices to a fruit crisp, a few tablespoons of flavored liqueur to a trifle or pie, or poach your fruit in wine. Below are a few ideas for pairing flavors with fruit to give your desserts gourmet status.

  • APRICOTS—almond or vanilla extract, cardamom, ginger, nutmeg, apricot brandy or Grand Marnier (orange liqueur)
  • BERRIES (blueberries, blackberries, boysenberries, huckleberries, loganberries, raspberries)—coconut extract, orange zest, rose water, mint, lemon verbena, kirsch (cherry brandy), Triple Sec (orange liqueur), crème de cassis (black currant liqueur), Chambord (black raspberry liqueur) or zinfandel
  • CHERRIES—lemon or orange zest, almond extract, Cherry Herring (cherry brandy), kirsch, cognac or rose geranium
  • MANGOS—lemon, lime or orange zest, lemon verbena, ginger rum, coconut schnapps, Alize (passion fruit liqueur), violets or lavender sprigs
  • MELONS—lime or orange zest, mint, ginger, star anise, Alize, melon liqueur, coconut rum, Japanese plum wine or white sparkling wine
  • NECTARINES AND PEACHES—vanilla, maple syrup, cardamom, ginger, bourbon, Kahlua, peach schnapps, marsala or pansies
  • PLUMS—vanilla, orange or lemon zest, anise, cloves, ginger, orange liqueur, gins or Japanese plum wine
  • STRAWBERRIES—lemon, orange or lime zest, rose water, mint, tequila, coconut schnapps, strawberry liqueur, Grand Marnier or port wine