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Kompot (Polish Fruit Drink) with Dried Plums, Apples, and Pears
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Source: https://recipheon.com/en/recipes/drinks/kompot-polish-fruit-drink-with-dried-plums-apples-and-pears
About this recipe
Kompot with dried plums, apples, and pears has a deep fruit flavor and a mild spice aroma. Choose dried fruit that is not smoked and has no added sugar; the plums should have no pits, and the apples and pears should have no cores. Soaking before cooking helps the dried fruit soften evenly, while gentle simmering helps keep the pieces intact. Remove the cinnamon and cloves after cooking so they do not overpower the drink; a small amount of lemon juice balances the sweetness. Serve this version lukewarm, with all the cooked fruit divided among six servings.
Ingredients
Kompot
150 g prunes without pits, not smoked, with no added sugar
100 g dried apples without cores, not smoked, with no added sugar
100 g dried pears without cores, not smoked, with no added sugar
2 l water, used first for soaking and then for cooking
40 g sugar
20 ml freshly squeezed lemon juice
1 small cinnamon stick, about 3 g, removed after cooking
3 whole cloves, about 0.3 g, removed after cooking
Steps
Sort through the dried fruit and check that no pit fragments remain in the plums and no hard pieces of core remain in the apples and pears. Use kitchen shears to cut larger pieces of apple and pear into chunks about 3 cm across; leave the plums whole. Set out a pot large enough for the fruit and water, with space for the fruit to swell.
Put the fruit in the pot and pour in the full 2 l of water. Cover and let soak for about 1 hour. The pieces should visibly swell and become more flexible; keep the soaking water for cooking.
AI-generated Add the cinnamon stick and three whole cloves to the fruit and water. Heat over medium heat for about 15–20 minutes, until the first gentle bubbles appear. Reduce the heat and simmer with the lid slightly ajar for about 20–25 minutes, keeping the liquid at a gentle simmer; a vigorous boil easily breaks the fruit apart.
Test a thicker piece of pear with a fork: the fork should go in easily, and the fruit should still be in recognizable pieces. If the fruit is still firm, continue cooking over low heat for about 5–10 minutes and check again. Remove the pot from the heat and take out the cinnamon stick and all three cloves.
AI-generated Add 40 g sugar to the warm kompot and stir gently for about 1–2 minutes, until dissolved. Pour in the lemon juice and stir briefly. Do not strain the drink—the cooked fruit will be part of every serving.
Set out six heatproof mugs or small bowls, each about 450 ml in capacity. Use a slotted spoon to divide all the fruit among them without leaving any behind, aiming to give each serving a similar share of the plums, apples, and pears, then pour kompot into each serving. Let stand for about 30 minutes, until the drink cools to lukewarm; dividing it into servings helps it cool.
AI-generated Serve the six portions of lukewarm kompot with teaspoons for eating the fruit. Each serving includes both the liquid and its share of the dried fruit.
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