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Apricot Compote with Scotch Whisky and Ice Cream Recipe
Aug 16, 2012 @ 5:59 PM
Posted by
Daily Value: 15%
Servings: 4
Low-Sodium
Vegetarian, Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 297Daily Value: 15%
Servings: 4
Low-Sodium
Vegetarian, Gluten-Free, Wheat-Free
| Fat | 8g | 12% |
| Saturated | 5g | 23% |
| Carbs | 44g | 15% |
| Fiber | 3g | 13% |
| Sugars | 40g | 0% |
| Protein | 4g | 9% |
| Cholesterol | 29mg | 10% |
| Sodium | 55mg | 2% |
| Calcium | 103mg | 10% |
| Magnesium | 24mg | 6% |
| Potassium | 503mg | 14% |
| Iron | 1mg | 3% |
| Zinc | 1mg | 5% |
| Vitamin A | 3009IU | 60% |
| Vitamin C | 16mg | 27% |
| Thiamin (B1) | 0mg | 5% |
| Riboflavin (B2) | 0mg | 13% |
| Niacin (B3) | 1mg | 5% |
| Vitamin B6 | 0mg | 5% |
| Folic Acid (B9) | 17µg | 4% |
| Vitamin B12 | 0µg | 4% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 1mg | 7% |
| Vitamin K | 5µg | 6% |
| Fatty acids, total monounsaturated | 2g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |
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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.
INGREDIENTS
- 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
DIRECTIONS
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.
Recipe Details
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Servings: 4Cuisine: Desserts
Special Designations: Vegetarian
Notes and Substitutions:
Note: The compote can be made up to 2 days ahead. Cover and refrigerate until ready to use.
