- 1/2 cup sugar
- 6 tablespoons water
- 1/2 cup Scotch
- 1 teaspoon grated orange peel
- 3 cups 1/2-inch pieces peeled cored pineapple (from 1/2 large)
- 4 cups strawberries, hulled, halved
- 1 cup seedless green grapes
- 1 purchased 14.5-ounce angel food cake
- Whipped cream
- Stir sugar and water in heavy small saucepan over low heat until sugar dissolves. Remove from heat. Add Scotch and orange peel. (Syrup can be made 1 day ahead. Cover and refrigerate.)
- Combine pineapple, berries, grapes and syrup in large bowl. Let stand at least 15 minutes and up to 1 hour.
- Cut cake into 8 pieces; arrange on plates. Spoon fruit and syrup over cake. Garnish with dollop of whipped cream.