213. You can macerate fruit in liqueur as well as in wine. (Grand Marnier is a favorite with pears or oranges.) 214. For a different dessert, try macerating ripe melon balls in port wine. (Dredge lightly with sugar first.) 215. When making sauces with liqueurs, avoid whisky. It reduces to an unpleasant, overpowering taste. If you do want to experiment with whisky, try adding it to strongly flavored dishes featuring pork or bacon.
216. Rum is a great liqueur to use in egg desserts: The two flavors bring out the best in each other.
217. Make a reduced sauce with sweet brandy such as cognac, or apple or apricot brandy, and drizzle it over cold hams. (Apricot brandy is particularly tasty paired with veal.)
218. Add coffee liqueurs such as Kahlua and Tía María to tiramisu-style desserts for a decadent, full-bodied, unique flavor.
219. Use Tía María in your Chantilly Cream. Garnish with dark chocolate.