Polish Twelve Fruit Compote Recipes

POLISH DRIED FRUIT COMPOTE RECIPE - KOMPOT

Steps:

• Serve and enjoy!

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 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.

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 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.