Producing fruit spirits isn’t rocket science – simply macerate the fruit in pure alcohol, selected in function of the type of spirit required (grain, wine, etc.). This is then distilled and water is added to it. Fruit spirits can also be aged in casks, preferably beech, also called white wood. This helps stop the natural colour of the fruit from fading in the alcohol.
Pear, plum or even raspberry brandy... Anything is possible. The only limit is your imagination and, of course, your discerning palate.