RUSSIAN FRUIT COMPOTE ~ KOMPOT
Kompot is a thick, sweet fruit drink that makes an excellent dessert or snack. Serve kompot in tall glasses with spoons for scooping up the fruit at the bottom. You may use a single type of fruit or an assortment of fruit for kompot. Apples, pears, plums, and berries are all delicious choices. This can be served chilled. 1 - 2 hour chilling time is not included in prep/cook times. Found at BridgetoRussian.com for Culinary Quest 2014.
Provided by Beth Renzetti @elmotoo
Categories Hot Drinks
Number Of Ingredients 5
Steps:
- Wash fruit in cold water and cut into small pieces. Remove all pits and inedible seeds.
- Place fruit in a large kettle and add 6 c. water. Bring to a boil over high heat.
- Reduce heat to low, add 1/2 c. sugar, and stir. Cover and simmer for 20 to 25 minutes.
- Depending on the combination of fruits you have used, you may want to add more sugar. (Add sugar sparingly-if kompot tastes sweet when hot, it will taste even sweeter when cold.)
- Add cinnamon stick and nutmeg and stir well. Simmer for another 10 minutes. (*I* would add these at the beginning)
- Remove cinnamon stick before serving. Serve hot, or chill and serve cold.
RUSSIAN FRUIT COMPOTE
Make and share this Russian Fruit Compote recipe from Food.com.
Provided by KittyKitty
Categories Dessert
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the currants, raspberies and sugar in a pan with 2/3 cup water. Cover the pan and cook gently over low heat for 12-15 minutes, until the fruit is soft.
- Blend the arrowroot with a little water in a bowl and stir into the fruit. Bring back to a boil, stirring until thickened.
- Remove from the heat and cool slightly, then gently stir in the blacberry liqueur.
- Pour into 4 serving bowls and leave until cold, then chill. Serve topped wth spoonfuls of plain yogurt.
Nutrition Facts : Calories 111.8, Fat 0.4, Sodium 1, Carbohydrate 27.8, Fiber 5.2, Sugar 18.4, Protein 1.3
FRUIT KOMPOT
A great way to use up overripe fruit, this invigorating Eastern European beverage is a little like a grown-up fruit punch. Peaches, nectarines, and plums are perfect but any combination of soft, fragrant fruit will work. Kompot is great as is, but you can spike it, too: Just add a splash of vodka or gin to the pitcher, or top off glasses with Champagne.
Provided by Lauryn Tyrell
Categories Food & Cooking Drink Recipes
Time 4h45m
Yield Makes 1 1/2 quarts
Number Of Ingredients 5
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.
UKRAINIAN DRIED FRUIT COMPOTE UZVAR
Make and share this Ukrainian Dried Fruit Compote Uzvar recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 9
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.
DRIED FRUIT COMPOTE - POLISH KOMPOT
Polish dried fruit compote is a dessert of stewed fruit eaten year-round in Poland, but it is especially popular in the fall and winter. It uses summer's bounty that has been preserved by drying, and then reconstituted with sugar, water and spices. It is a traditional Christmas Eve (wigilia) dessert and originally was made with 12 dried fruits to represent the 12 apostles. When made thicker, it's wonderful served on toast or ice cream. It's also a great edible gift, but it must be refrigerated. It keeps for about 1 week. Cooking time approximate. Courtesy of Barbara Rolek.
Provided by Molly53
Categories Fruit
Time 25m
Yield 12 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 69, Fat 0.3, SaturatedFat 0.1, Sodium 8.3, Carbohydrate 17.5, Fiber 0.5, Sugar 16.7, Protein 0.1
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