Dried Fruit Compote Polish Kompot Recipes

POLISH DRIED FRUIT COMPOTE RECIPE - KOMPOT

Steps:

• Serve and enjoy!

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.

DRIED FRUIT COMPOTE

Steps:

• In a medium saucepan, combine all ingredients. Bring to a boil. Reduce to simmer, and cook until fruit is soft and liquid is thick, about 20 minutes.
• Remove cinnamon and ginger, and discard. Serve hot, at room temperature, or cold.

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.

RUSSIAN DRIED FRUIT STRAWBERRY COMPOTE RECIPE

Steps:

• Make a sachet of the spices: Cut a sheet of 10-inch square of cheesecloth and spread it out on a work surface. Place the cinnamon stick, peppercorns, allspice, cloves, and orange zest in the center. Gather the corners together and tie them into a sachet with kitchen twine.
• Pour the water into a medium-sized saucepan set over high heat, add the sachet, brown sugar, honey, nutmeg, figs, cherries, currants, strawberries, plums, and prunes, and bring to a boil, stirring occasionally.
• Reduce the heat to a simmer and cook, stirring, uncovered, for 15 minutes. The liquid will reduce considerably and the fruit will absorb the liquid and rehydrate.
• Remove from the heat and allow to cool for about 5 minutes, until the fruit is cool enough to touch.Remove the sachet.
• Serve immediately or transfer to one large or several small containers, cover, and refrigerate. This compote can be served cold or gently rewarmed. It will keep, covered, in the refrigerator, for about 5 days.

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.

DRIED FRUIT COMPOTE

Steps:

• Gather the ingredients.
• In a medium saucepan, add the dried pitted prunes, dried apricots, and golden raisins. Add enough water to just cover the fruit. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes, stirring occasionally.
• Add the sugar, lemon peel, whole cloves, and ground allspice. Stir until the sugar dissolves, adding a little water if the mixture seems dry.
• Continue to simmer gently, uncovered, for 10 to 15 minutes or until the fruit has softened, and the syrup is thick.
• Remove lemon peel and cloves, and discard.
• Chill several hours before serving, garnished with chopped walnuts, if desired.