The basis of this dish is strawberries in sugar and blended Scotch whisky, a take on Strawberries Rombauer, from the 'Joy of Cooking', which recipe I posted a few days ago. So the main part of the description is essentially the same.
The strawberries were topped to remove the green collar, then each was sliced in two, at an angle, rather than straightforward halving. This increases the surface area of the strawberries.
After cutting, they were decanted into a glass bowl, and given a coating (two table spoons worth) of ordinary refined sugar (caster sugar does just as well). A large dash of blended Scotch whisky was added also. The mixture was stirred for a couple of minutes, to dissolve the sugar and spread it evenly through the strawberries.
A Scottish twist is the addition of a couple of shakes of white or black ground pepper, which gives the final flavour a little edge.
The bowl was set aside and covered with a plate, and left altogether for four hours, to allow the osmotic pressure of the sugar to extract some of the juices in the strawberries. The mixture was stirred at least once an hour. If the bowl is placed in the fridge, the process will take place more slowly. Outside the fridge, the dish will be ready to eat after four hours, at room temperature.
I added to the bowl about 100 grams of blueberries, and a Conference pear, cored and thinly sliced. Allowed to sit for fifteen minutes after stirring in to the strawberries.
The contents of the bowl were stirred again for two minutes before the fruit was decanted into a dish containing some Scottish single cream.
Pear, Blueberry & Strawberry Fruit Salad
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