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.


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, Pork Free, Kosher

Daily value:



  • Fat 8g 12%
  • Carbs 44g 15%
  • Saturated 5g 23%
  • Fiber 3g 13%
  • Sugars 40g
  • Monounsaturated 2g
  • Polyunsaturated 0g
  • Protein 4g 9%
  • Cholesterol 29mg 10%
  • Sodium 55mg 2%
  • Calcium 103mg 10%
  • Magnesium 24mg 6%
  • Potassium 503mg 14%
  • Iron 1mg 3%
  • Zinc 1mg 5%
  • Phosphorus 103mg 15%
  • Vitamin A 214µg 24%
  • Vitamin C 16mg 27%
  • Thiamin (B1) 0mg 5%
  • Riboflavin (B2) 0mg 13%
  • Niacin (B3) 1mg 5%
  • Vitamin B6 0mg 6%
  • Folic Acid (B9) 17µg 4%
  • Vitamin B12 0µg 4%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 7%
  • Vitamin K 5µg 6%
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