Apricot Compote with Scotch Whisky and Ice Cream

Apricot Compote with Scotch Whisky and Ice Cream
Viviane Bauquet Farre

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.


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.


Note: The compote can be made up to 2 days ahead. Cover and refrigerate until ready to use.


Calories per serving:

297 calories

Dietary restrictions:

Low Sodium Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free

Daily value:



  • Fat 31g 48%
  • Carbs 176g 59%
  • Saturated 18g 90%
  • Fiber 13g 53%
  • Sugars 159g
  • Monounsaturated 9g
  • Polyunsaturated 2g
  • Protein 17g 34%
  • Cholesterol 116mg 39%
  • Sodium 218mg 9%
  • Calcium 413mg 41%
  • Magnesium 94mg 24%
  • Potassium 2,011mg 57%
  • Iron 3mg 14%
  • Zinc 3mg 20%
  • Phosphorus 412mg 59%
  • Vitamin A 856µg 95%
  • Vitamin C 64mg 106%
  • Thiamin (B1) 0mg 19%
  • Riboflavin (B2) 1mg 51%
  • Niacin (B3) 4mg 19%
  • Vitamin B6 0mg 22%
  • Folic Acid (B9) 67µg 17%
  • Vitamin B12 1µg 17%
  • Vitamin D 1µg 0%
  • Vitamin E 6mg 29%
  • Vitamin K 20µg 24%
Have a question about nutritional data? Let us know.
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