Recipe: Chranachan (Scottish)

"On Jan. 25, or on the weekend nearest that day, Scottish people around the world gather for a festive supper to celebrate the birthday of the national poet, Robert Burns. Here in the Valley, the custom has been kept up by Karl and Jane Sabo of the Deerfield Inn, who will be hosting their 10th annual Burns' Night Supper on Jan. 22."

Chranachan
"Scotland is famous for its raspberries, especially those of late summer and autumn. Here is a traditional and easy way of serving them. Even with the imported raspberries of winter, this is delicious."

2 1/2 cups heavy cream
1 cup rolled oats
1 Tbsp. whiskey
3 Tbsp. honey
1 pound raspberries
Fresh mint, to garnish

Toast the oats in a frying pan, being careful not to burn them.

Lightly whip the cream until it reaches the soft peak stage, then fold in the whiskey, honey, oatmeal and raspberries.

Serve in dessert glasses garnished with a few raspberries and mint.