Anthony Pace Butterscotch Berries

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

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.

strawberries, butter, scotch whisky, brown sugar

Taken from www.food.com/recipe/anthony-pace-butterscotch-berries-417230 (may not work)