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.

Notes

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

Ingredients

  • 1 1/4  Pound  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
  • 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.

Nutritional Facts

Total Fat
7g
10%
Sugar
21g
23%
Saturated Fat
4g
17%
Carbohydrate, by difference
37g
28%
Protein
2g
4%
Vitamin A, RAE
21µg
3%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
15mg
2%
Choline, total
7mg
2%
Fiber, total dietary
4g
16%
Folate, total
22µg
6%
Iron, Fe
1mg
6%
Magnesium, Mg
13mg
4%
Niacin
1mg
7%
Phosphorus, P
37mg
5%
Selenium, Se
2µg
4%
Sodium, Na
74mg
5%
Water
128g
5%

Apricot Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Apricot Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.