I am planning to include a trio of dessert sauces in my holiday gift baskets this year...a chocolate sauce with rum, a caramel or butterscotch sauce with whiskey and a liquor-infused fruit sauce of some sort. What kind of fruit sauce do you suggest, and what liquor do you recommend in it?
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I think a raspberry sauce with a splash or two of Grand Marnier or Contreau would be quite nummy!
1That sounds awesome!
2you know - your ideas are splendid - go for it - btw: when we make jam - we always use liquor to preserve it better - we use Grand Marnier for Bitter Orange jam - Raspberry Spirit for Raspberry jam - we use Kirsch (Cherry Brandy) for Cherry jams - we use Apricot Spirit for Apricot jam - etc - etc.
do what you wish for - EXPERIMENT with the flavors - DARE 
and i am sure they will love it 
- if you are insecure - then make a
small quantity and have your people taste it - that is how cooks around here do 
GOOD
LUCK
3Another idea, and a bit more seasonal--roasted pear sauce with cinnamon and a bit of brandy. How good would that be over a bowl of vanilla ice cream?
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