Use in a flip: Shake 3 ounces of the cordial with 2 ounces heavy cream and 1 large egg in a cocktail shaker with ice. Strain into a cocktail glass and garnish with grated nutmeg.
Whip up a hot toddy: Warm a mug by filling it with boiling water. Empty the mug and add 2 ounces of the cordial, 1 ounce rum or brandy, and 4 ounces hot water. Garnish with a lime wedge studded with whole cloves.
Top ice cream, thick yogurt, pound cake, or angel food cake.
Spread a free-form tart with ricotta or sour cream and then add a layer of the fruit.
Bake as a crisp or crumble or as an upside-down cake.
Fill crepes or blintzes.
Fold into rice pudding or a fool.
Layer a parfait glass with the fruit and zabaglione or mascarpone.