Anthony Pace Butterscotch Berries

Butterscotch as in butter and Scotch! I got this from the Driscoll's website. It's a flaming sauce meant to be served over ice cream or cake. It's impressive to watch, but be very careful when lighting the Scotch.

• Ready In: 6 mins
• Serves: 4

Ingredients

• 6  ounces strawberries (or blackberries or raspberries)
• 2  tablespoons butter
• 2  tablespoons  Scotch whisky
• 2  tablespoons brown sugar

Directions

1. Rinse and drain berries.
2. Melt butter in skillet over medium-high heat and cook until it just begins to brown slightly.
3. Add berries and cook, stirring, until they just begin to give off juices.
4. Add Scotch.
5. Carefully ignite Scotch with long-handled match.
6. Stir until flames die down.
7. Stir in brown sugar and cook until sugar is dissolved and sauce is thick.
8. Serve at once over ice cream, French toast or angel-food cake.