3
5 ratings

Apricot Compote with Scotch Whisky and Ice Cream

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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
  • 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.

Nutritional Facts
Servings4
Calories Per Serving297
Total Fat8g12%
Sugar40gN/A
Saturated5g23%
Cholesterol29mg10%
Protein4g9%
Carbs44g15%
Vitamin A214µg24%
Vitamin B120.3µg4.3%
Vitamin B60.1mg5.5%
Vitamin C16mg27%
Vitamin D0.1µgN/A
Vitamin E1mg7%
Vitamin K5µg6%
Calcium103mg10%
Fiber3g13%
Folate (food)17µgN/A
Folate equivalent (total)17µg4%
Iron0.6mg3.5%
Magnesium24mg6%
Monounsaturated2gN/A
Niacin (B3)0.9mg4.7%
Phosphorus103mg15%
Polyunsaturated0.4gN/A
Potassium503mg14%
Riboflavin (B2)0.2mg12.9%
Sodium55mg2%
Sugars, added26gN/A
Zinc0.7mg5%