Apricot Compote with Scotch Whisky and Ice Cream Recipe
Daily Value: 15%
Vegetarian, Gluten-Free, Wheat-Free
|Folic Acid (B9)||17µg||4%|
|Fatty acids, total monounsaturated||2g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
Once I have my fill of eating apricots on their own, I like to make a quick compote with them. Served with ice cream, it becomes an elegant dessert for a dinner party. But it’s also incredibly delicious with yogurt, with a slice of pound cake, or even for breakfast on top of pancakes.
- 1 1/4 pounds ripe apricots, pitted and cut into 1/4-inch-thick slices
- 1 tablespoon lemon juice
- 1/4 cup sugar, preferably organic
- 1/3 cup blended Scotch whisky or cognac
- 1 pint vanilla ice cream
- Lemon balm or mint leaves, for garnish
Place the apricot slices in a medium-sized, heavy-bottomed pan. Add the lemon juice and sugar and heat over medium-high heat. Stir well and simmer vigorously for 5 minutes, stirring occasionally. The apricots will release their juices and the sauce will become foamy. Remove from the heat, add the whiskey, and stir well. Transfer to a bowl to cool to room temperature.
Scoop the ice cream into dessert bowls. Top with the apricot compote. Garnish with a lemon balm or mint leaf. Serve immediately.
Special Designations: Vegetarian
Notes and Substitutions:
Note: The compote can be made up to 2 days ahead. Cover and refrigerate until ready to use.