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Ingredients
- 6 ounces strawberries (or blackberries or raspberries)
- 2 tablespoons butter
- 2 tablespoons Scotch whisky
- 2 tablespoons brown sugar
Method
- Rinse and drain berries.
- Melt butter in skillet over medium-high heat and cook until it just begins to brown slightly.
- Add berries and cook, stirring, until they just begin to give off juices.
- Add Scotch.
- Carefully ignite Scotch with long-handled match.
- Stir until flames die down.
- Stir in brown sugar and cook until sugar is dissolved and sauce is thick.
- Serve at once over ice cream, French toast or angel-food cake.
