SCOTTISH FRUITS & UISGE BEATHE
Whiskied Fruit
Yield: 6 servings

British measurements:
8 oz Jar or can black currants in syrup
3 oz Caster (granulated) sugar
8 oz Fresh raspberries
8 oz Fresh strawberries
4 tb Single malt scotch whiskey

Drain the syrup from the black currants and place it in a small pan with 2 ounces of sugar.
Put the black currants in a serving bowl with the rest of the fruit, and add the whiskey.
Sprinkle over remaining sugar.
Heat the mixture in the pan, boiling until the sugar is dissolved and the mixture is slightly syrupy.
Pour over the fruit and leave to cool.
Chill until cold.
Serve with fresh cream or ice cream and crisp biscuits (cookies).

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