Using Cordials for desserts and hors d'oeuvres (Liqueur)

Are you interested in a cordial companions for fruit when planning party menues, specifically for desserts or hors d'oeuvres ? Or perhaps using spirits in cooking?

These three books are definitely library treasures when it comes to planning a party using 'Spirits' or 'Fruit/Cordial Companions recipes ' for Hors d'oeuvres, dinners, desserts and beverages.
1. Cooking with Spirits by Ruth Vendley Neumann;
2. Mr Boston 'Spirited Dessert Guide' and
3. Mr. Boston 'Cordial Cooking Guide'.

I found a list of Cordial Companions for Fruit which I'll post should anyone be interested.

Definition of liqueurs, or cordials
http://cocktails.about.com/od/cocktailspeak/g/crdl_spk.htm

Definition: Liqueurs, or cordials, are just as important as the base liquors in the bar, and some are more important than others. A liqueur is a sweet distilled spirit with sugar contents starting at 2.5 percent, with the sweetest (ie. crèmes) going far beyond that.

These spirits often begin with a base liquor, which could be anything from a neutral grain alcohol to a brandy, whiskey, or rum. Sugar is added to the base along with a mix of herbs, fruits or spices depending on the desired result and flavor. You will often see liqueurs with a specific flavor profile, such as curacao (orange) or creme de framboise (raspberry). Other liqueurs are more of a blend of flavors, like Campari, Drambuie and Tuaca.