European fruit brandies, known as eaux de vie (and available at most liquor stores), can liven up many out-of-season fruits. For an easy dessert, try pairing strawberries with fraise brandy, raspberries with framboise, or cherries with Kirsch. Hard pears and plums blossom with the addition of Poire Williams and mirabelle, respectively, but the fruits should be poached first to soften them. Place halved and cored pieces in a saucepan with 1/2 cup sugar and enough water to cover. Simmer until tender, about 20 minutes. Stir in the brandy. Serve with whipped cream.