Apricot Compote with Scotch Whisky and Ice Cream

Apricot Compote with Scotch Whisky and Ice Cream
Staff Writer
Apricot Compote with Scotch Whisky and Ice Cream

Viviane Bauquet Farre

Apricot Compote with Scotch Whisky and Ice Cream

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.


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


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.


Calories per serving:

215 kcal

Daily value:



  • Carbohydrate, by difference 37 g
  • Protein 2 g
  • Total lipid (fat) 7 g
  • Vitamin A, IU 433 IU
  • Vitamin A, RAE 21 µg
  • Vitamin C, total ascorbic acid 4 mg
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 5 µg
  • Ash 1 g
  • Caffeine 1 mg
  • Calcium, Ca 15 mg
  • Carotene, beta 218 µg
  • Choline, total 7 mg
  • Cryptoxanthin, beta 84 µg
  • Fatty acids, total monounsaturated 2 g
  • Fatty acids, total polyunsaturated 2 g
  • Fatty acids, total saturated 3 g
  • Fiber, total dietary 4 g
  • Folate, DFE 28 µg
  • Folate, food 11 µg
  • Folate, total 22 µg
  • Folic acid 10 µg
  • Iron, Fe 1 mg
  • Lutein + zeaxanthin 112 µg
  • Magnesium, Mg 13 mg
  • Niacin 1 mg
  • Phosphorus, P 37 mg
  • Potassium, K 184 mg
  • Selenium, Se 3 µg
  • Sodium, Na 73 mg
  • Sugars, total 21 g
  • Theobromine 39 mg
  • Water 128 g
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