Polish dried fruit compote

Kompot z suszu is a drink made from dried apples, pears and prunes with a few warming spices. Cover the fruit with water, simmer briefly and leave it to infuse. Serve with the fruit or strain it first. This recipe makes about 6 servings, depending on the size of the glasses.

Ingredients for the compote

• 100 g dried apples
• 100 g dried pears
• 100 g pitted prunes
• 2 litres water
• 1 cinnamon stick
• 3 cloves
• 2 slices of thoroughly washed orange
• 1 to 2 tablespoons lemon juice
• Honey or sugar to taste, if needed

The proportions of fruit can be changed. More prunes give a darker colour and stronger flavour, while more apples and pears make a milder drink. If using smoked fruit, start with a small amount because its aroma can dominate.

Preparing the dried fruit

Inspect the fruit and remove any hard pieces of stalk. Rinse briefly in a sieve under cool water. Larger pieces of pear can be cut in half, but need not be chopped finely. Whole pieces are easier to remove from the pan and serve separately.

Put the fruit in a saucepan, add the measured water and leave for about 30 minutes. The fruit will begin to soften and release some flavour. Use the same water for cooking. If you are short of time, start cooking immediately and check that the fruit has softened sufficiently.

Cooking step by step

1. Add the cinnamon stick and cloves to the pan of fruit and water.
2. Bring to a gentle boil, reduce the heat and simmer, partially covered, for about 20 minutes.
3. Add the orange slices for the final 5 minutes. Avoid cooking them for too long, as the peel can make the drink bitter.
4. Turn off the heat, cover and leave for about 30 minutes to infuse.
5. Remove the spices and orange. Add lemon juice, taste and sweeten if needed.

If using honey, stir it into the cooled drink. If the flavour is too strong, add a little boiled water. If it is too mild, leave the fruit in the liquid longer, then taste again.

Serving and storage

Serve the compote slightly warm or chilled, in glasses with pieces of soft fruit or strained through a sieve. The fruit can also be served separately in a bowl. Remove the spices first and check the prunes for any pieces of stone.

At a festive meal, the drink can accompany dishes such as Christmas Eve beetroot soup. Its spice flavours also go well with baking, such as gingerbread.

Once cool, pour the compote into a sealed container and refrigerate. Drink preferably within 2 days. To serve warm, heat only the amount needed without boiling it for long.

Adjusting the flavour

Before sweetening, check whether the compote is fruity and tart enough. Add lemon juice gradually, stirring and tasting after each addition. For a milder spice flavour, use only cinnamon. Cloves are easy to remove if placed in a spice infuser. Fruit can soften at different rates, so check thicker pieces of pear with a fork. The finished drink does not have to be completely clear.

FAQ

Does dried fruit compote need sweetening?

No. Dried fruit gives the water natural sweetness, so taste the finished drink first. Add a little honey or sugar only if needed.

Why is my compote bitter?

Citrus peel cooked too long or too many spices may be responsible. Remove the additions, dilute the drink with water and adjust with lemon juice or a little sweetener.

Can I use just one kind of dried fruit?

Yes, although the flavour will be less complex. Apples alone give a mild drink, while prunes alone make it stronger and darker. Adjust the amount of fruit after tasting.