Fruit Kompot Food

FRUIT COMPOTE

Steps:

• Place all ingredients in a zip-top bag and toss to combine. Microwave for 2 to 5 minutes, depending on your microwave, until softened and juicy. Serve warm over ice cream or frozen yogurt.

POLISH STRAWBERRY KOMPOT

Steps:

• Bring the water to boil in a large pot.
• Wash strawberries, remove the caps. If they're large, chop them. Keep small strawberries whole.
• Add sugar to the boiling water (optional), stir.
• Drop in the fruit. Reduce the heat to medium. If you're using harder fruit (apples, pears, rhubarb), cook for 10 minutes or so. If you're going for soft berries/currants only, 4 minutes is enough.
• Remove from heat. Serve warm or leave to chill.
• Serve with citrus zest / mint leaves or other add-ons of your choice.

TRADITIONAL POLISH KOMPOT RECIPE

Steps:

• Wash the fruits and put them into the pot. Bigger fruits such as apples or pears should be cut into smaller pieces.
• Pour in the water.
• Boil on medium heat for about half an hour.
• Add sweetener (optionally).
• Serve or pasteurize and store.

POLISH DRIED FRUIT COMPOTE RECIPE (CHRISTMAS)

Steps:

• Place all the ingredients (not the lemon juice) in a medium size pot, cover and bring to the boil. Lower the heat and simmer for about 15 minutes, stirring occasionally.
• Remove from the heat and add the lemon juice. Set aside to cool or serve hot. You can separate the fruit from the liquid before serving but this is optional. You can serve the compote using a ladle or transfer it into a jug.

EASY FRUIT COMPOTE

Steps:

• To prepare the fruit: If you're using fresh strawberries or peaches, cut them into thin slices. If you're using small berries like blueberries or raspberries, you can use them whole. If you're using frozen fruit, no need to defrost or slice them before using.
• In a medium saucepan, combine your fruit of choice, sweetener of choice and dash of salt. Bring the mixture to a boil over medium-high heat, stirring occasionally. This will take about 5 minutes for fresh fruit or 10 minutes for frozen fruit.
• Once boiling, reduce the heat to medium. If you're using chunky fruit or prefer a smoother consistency, mash the fruit with a potato masher or serving fork until it reaches your desired consistency. Continue simmering, stirring often, until the compote has condensed to about half of its original volume, about 5 minutes.
• Remove the compote from the heat. I'm generally satisfied with my compote at this point, but if the compote isn't sweet enough for your liking, you can stir in a more sweetener, to taste. If you'd like it to be more smooth, mash it some more.
• Let the compote cool for a few minutes before serving. Allow leftover compote to cool completely before covering and refrigerating for up to 10 days.

UKRAINIAN DRIED FRUIT COMPOTE UZVAR

Steps:

• Combine fruit in a large pot and fill with enough cider to cover it by a third or more.
• (The fruit will absorb a lot of liquid.) Add cloves and lemon peel.
• Simmer until the larger pieces are cooked but not falling apart.
• Pour off liquid and cook until reduced by a third.
• To reduced liquid add honey, cinnamon, lemon juice, and fruit.
• Reheat, stirring.
• Taste, and add more lemon juice if needed.
• Serve warm in crystal or clear glass bowls.
• Keeps in the refrigerator for up to 2 weeks.

FRUIT KOMPOT

Steps:

• In a large heavy pot combine stone fruit, berries, sugar, and cinnamon sticks. Mash with a spoon or potato masher and let stand 10 minutes to release juices.
• Add 8 cups water to pot and bring to a boil; reduce heat to medium-low and simmer 10 minutes. Skim foam from surface. Remove from heat; let cool completely.
• Refrigerate, covered, at least 4 hours and up to 12 hours. Strain through a sieve and add fresh lemon juice to taste, up to 3 tablespoons.
• Serve over ice with more chopped fruit, if desired. Kompot can be refrigerated in an airtight container up to 1 week.

DRIED FRUIT COMPOTE - POLISH KOMPOT

Steps:

• Bring fruit, water, cloves, cinnamon, zest, if using, and sugar to a boil, stirring frequently.
• Simmer, covered, for about 20 minutes or until fruit is tender and syrup has thickened slightly.
• Add more water if you like a looser consistency or reduce by further simmering for a thicker compote.
• Cool quickly and transfer to containers.
• Refrigerate for up to 1 week.

KOMPOT Z SUSZU: POLISH DRIED FRUIT COMPOTE DRINK

Steps:

• Rinse all dried fruit under running water (you can use a sieve). Alternatively, fill a pot with cold water and rinse them there, then pour the water out.
• Add all dried fruit into the pot. Pour the water in.
• [Optional step - soaking the fruit] Cover the pot with a lid and set it aside in a cool place for 12 hours or overnight
• Add in the spices (star anise, cinnamon stick, half of a vanilla pod, cardamom seeds) and orange zest.
• Cover the pot with a lid and bring to boil. Reduce the heat to a minimum and cook for anywhere between 30 and 90 minutes. I believe the longer - the better, but if you don't have enough time, that's okay too
• Once the time is up, switch off the heat. Add in the lemon juice and stir. Have a taste - if you enjoy sweeter drinks, now it's a good moment to add some honey or sugar. Add a single tablespoon at a time, it's easy to overdo it.
• [Optional step - resting] When the drink cools down, move it to a dark, cool place (e.g. basement, pantry or in a colder climate - terrace or balcony) and leave it there for a few hours, or even overnight. This seems to draw even more flavour from the fruit and the kompot becomes sweeter and thicker.
• [Optional] Drain the contents of the pot. If you don't mind having your drink WITH the fruit, you can skip this step.
• You'll end up with approx. just over 3 pints (1.5 quarts, 1.5 litres) of strong, flavourful kompot (the rest of the liquid has evaporated). If it's too strong for your liking, you can dilute it with water.
• Serve in a tall jug or pour into glasses. Decorate with fresh orange slices and rosemary twigs.

POLISH DRIED FRUIT COMPOTE RECIPE - KOMPOT

Steps:

• Serve and enjoy!