To me, no other fruits evoke summer as much as apricots do. Perhaps it is because of my trips to Tuscany and Provence where I discovered how intense their flavor could be, which made the supermarket apricots I’d been buying all my life taste like aliens!
Now, I restrain myself and wait until I can buy them from our local orchard.
Once I have my fill of eating them 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.
One more thing, you can make this compote with other summer fruits: cherries, nectarines, peaches, plums… It is incredibly versatile and delicious to boot.
And don’t be tempted to skimp on the whisky – it makes this simple compote no less than sinful!
Apricot compote with Scotch whisky and ice cream
serves 4
active time: 15 min
- 1 1/4 lbs (565 g) ripe apricots – pitted and cut in 1/4″ slices
- 1 tablespoon fresh lemon juice
- 1/4 cup organic sugar
- 1/3 cup blended Scotch whisky (or Cognac)
- 1 pint vanilla ice cream
- lemon balm or mint leaves as garnish
- Step 1: Place the apricot slices in a medium heavy bottomed pan. Add the lemon juice and sugar and heat over medium-high heat. Stir well and fast-simmer for 5 minutes, stirring from time to time. The apricots will release their juices and the sauce will become foamy. Turn off the heat, add the whisky and stir well. Transfer to a bowl to cool to room temperature.
- Step 2: Scoop the ice cream into dessert bowls. Top with the apricot compote. Garnish with a lemon balm or mint leaf. Serve immediately.
- Cook’s note: The compote can be made up to 2 days ahead. Cover and refrigerate until ready to use.
Hi
Can you freeze the compote?
Thanks
Alt
Hello Alt, Although I haven’t tried it, freezing this compote will probably work. Enjoy!
would this work well as a filling for crumble?
Hi Beverly, Apricots would work very well for a crumble, but I wouldn’t cook them in a compote for making a crumble. You would want to start with raw fruits, like in this cobbler: https://allweathermedia.com/peach-raspberry-cobbler-with-cointreau-chantilly/ or in this crisp https://allweathermedia.com/plum-crisp-with-cornmeal-streusel-and-bourbon-creme-fraiche/ Happy baking!
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I just talked to a friend of mine this morning whose apricot trees are LOADED. Headed over tomorrow to pick some so I will be making this! I have everything for it, including the Scotch Whiskey! Love all of your Father’s Day ideas!
Happy apricot picking Mj… and of course a big thank you for your kinds words!
This looks like the perfect treatment for our moisture-challenged high desert apricots … Will go to the farmers market in the morning to pick up a bag. Thanks for the inspiration.
Pat! I bet your high desert apricots are stunningly flavorful though… I wish I could taste them!
This sounds wonderful! You cannot go wrong with booze, ice cream and fruit! What a wonderful use for fresh apricots!
Amy! I’m with you on that trio: “booze, ice cream and fruit!”. Marvelous aren’t they?
I was wondering what to do with the apricots that I bought. I always buy too many of those. They bring back memories of home.
Thanks for a wonderful recipe.
Thank you so much Ansh… Enjoy your apricots!
Fabulous video, darling! This is a lovely, elegant dish for those delicious apricots 🙂
BUZZED
Parsley Sage! You are too wonderful for words… You know you get my “buzzes” right back! Thank you so much.
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This looks amazing! I love apricots–and what an easy way to dress up a dessert! Can’t wait to give it a try.
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That photo is beautiful! It almost looks like a painting! Whiskey + apricots = boozy deliciousness.
Hmm that’s a delicious way to eat apricots and that picture is so nice!