Polish Kompot Food

POLISH TWELVE FRUIT COMPOTE

Steps:

• In a 6 quart pot combine water, mixed dried fruits, prunes and raisins. Bring to a boil. Cover and simmer about 20 minutes, or until the fruits are plump and tender.
• Add the cherries, apples and cranberries. Stir in sugar, lemon and spices. Cover, simmer 5 minutes.
• Grate orange and reserve peel. Peel and section orange and add to pot.
• Stir in grapes or alternatives and brandy. Bring just to boiling and remove from heat.
• Stir in orange peel.
• Cover and let stand for 15 minutes.

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.

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.

POLISH DRIED FRUIT COMPOTE RECIPE - KOMPOT

Steps:

• Serve and enjoy!

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.

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.

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.