Polish Dried Fruit Compote Recipe Kompot Recipes

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TRADITIONAL POLISH KOMPOT RECIPE



Traditional Polish Kompot Recipe image

Kompot is probably the most popular non-alcoholic Polish drink. It can be found in every home in Poland. The Polish kompot recipe is ridiculously easy, and perfect for a homemade fruit drink!

Provided by Karolina Klesta

Categories     Drinks

Number Of Ingredients 3

1 gallon of water
4 lbs of fruits (apples, plums, cherries, etc.)
4 tablespoons of sweetener (optional)

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.

Nutrition Facts : Calories 137 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 5 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 23 milligrams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

POLISH DRIED FRUIT COMPOTE RECIPE - KOMPOT



Polish Dried Fruit Compote Recipe - Kompot image

Polish dried fruit compote, known as kompot, is a traditional stewed-fruit dessert for a traditional Christmas Eve dinner, known as wigilia.

Provided by Barbara Rolek

Categories     Dessert     Condiment     Sauce

Time 45m

Yield 12

Number Of Ingredients 6

1 1/2 pounds dried fruits (prunes, apricots, figs, apples, peaches, pears, berries, etc.)
8 cups water
8 whole cloves
2 cinnamon sticks
Optional: ​ lemon zest
Optional: 1 cup sugar (or to taste)

Steps:

  • Serve and enjoy!

Nutrition Facts : Calories 68 kcal, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 5 mg, Fat 0 g, ServingSize 12 servings, UnsaturatedFat 0 g

POLISH DRIED FRUIT COMPOTE RECIPE (CHRISTMAS)



Polish Dried Fruit Compote Recipe (Christmas) image

This Polish Christmas dried fruit compote is a delicious drink served as part of traditional Polish Christmas Eve celebrations.

Provided by Monika Dabrowski

Categories     Beverage

Time 23m

Number Of Ingredients 9

500 g prunes (pitted)
1.3 l water
6 cloves
1 short cinnamon stick
10 g fresh ginger piece (about 1.5 cm long, peeled - not traditional, but works well!)
1/4 tsp each: nutmeg and allspice
1/2 orange, peel only
1.5 tbsp sugar
2 tbsp lemon juice

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.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 57 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 13 mg, Fiber 6 g, Sugar 35 g, Calories 216 kcal

SWEET DRIED FRUIT COMPOTE



Sweet Dried Fruit Compote image

Provided by Alton Brown

Categories     dessert

Time 1h55m

Yield 4 cups

Number Of Ingredients 7

4 cups water, divided into 2 containers
8 ounces dried apples, pears and apricots
1/2 cup orange juice, freshly squeezed
4 ounces sugar, approximately 1/2 cup
1 lemon, zested
1 cinnamon stick
1 whole clove

Steps:

  • Combine 2 cups of the water with the dried fruit in a large bowl. Let soak for 1 hour.
  • In a small saucepan, combine the remaining 2 cups of water, orange juice, sugar, and lemon zest over medium-high heat. Add the fruit and the soaking liquid to the pan. Bring to a boil, stirring occasionally. Reduce the heat to medium-low and add the cinnamon and clove. Simmer 40 minutes, stirring occasionally, until the fruit has softened and the mixture has thickened. Remove from the heat and set aside to cool. Serve warm or cold.
  • Cook's Note: If using store bought dried fruit, chop the pieces into 1/2-inch chunks and simmer the mixture an additional 15 to 20 minutes.

KOMPOT Z SUSZU: POLISH DRIED FRUIT COMPOTE DRINK



Kompot z Suszu: Polish Dried Fruit Compote Drink image

Provided by Polonist

Categories     Polish Drinks & Cocktails

Time 1h35m

Number Of Ingredients 16

5 oz (140 g) dried apples; can be a mix of dried and smoked
3 oz (85 g) dried prunes
3 oz (85 g) dried apricots
3 oz (85 g) dried figs
3 oz (85 g) dried pears
1 oz (30 g) dried cranberries
3 quarts (just under 3 litres) water
2 star anise, whole
1 small cinnamon stick
½ vanilla pod, whole; optional
8-10 greed cardamom seeds; optional
zest of 1 orange; pith-free
1 lemon, juiced
sugar; optional
fresh orange slices; optional
fresh rosemary sprigs; optional

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.

Nutrition Facts : Calories 176 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 9 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 4 milligrams sodium, Sugar 31 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

POLISH TWELVE FRUIT COMPOTE



Polish Twelve Fruit Compote image

This is from a library book about Christmas in Poland. It sites: "The Culinary Arts Institute Polish Cookbook". I haven't tried it yet but I may this Christmas. Sounds like it has flavor and fiber!

Provided by Engrossed

Categories     Oranges

Time 50m

Yield 12-16 serving(s)

Number Of Ingredients 14

3 cups water
1 lb mixed dried fruit (including pears, figs, apricots and peaches)
1 cup pitted prune
1/2 cup raisins or 1/2 cup currants
1 cup pitted sweet cherries
2 apples, peeled and sliced or 6 ounces dried apples, slices
1/2 cup cranberries
1 cup sugar
1 lemon, sliced
6 whole cloves
2 cinnamon sticks (3 inches each)
1 orange
1/2 cup pomegranate seeds or 1/2 cup pitted plum
1/2 cup fruit-flavored brandy

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.

DRIED FRUIT COMPOTE - POLISH KOMPOT



Dried Fruit Compote - Polish Kompot image

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

1 1/2 lbs dried fruits (prunes, apricots, figs, apples, peaches, pears, berries)
8 cups water
8 whole cloves
2 cinnamon sticks
lemon zest (optional)
1 cup sugar (to taste)

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

DRIED FRUIT COMPOTE



Dried fruit compote image

A healthy fruit compote with fat-free yoghurt for breakfast will keep your energy up until lunchtime

Provided by Good Food team

Time 10m

Number Of Ingredients 5

140g dried fruit (we used apricots, cherries and sultanas)
½ tsp cinnamon
300ml apple juice
200g tub fat-free Greek yogurt
100g granola

Steps:

  • Put the dried fruit into a small pan with the cinnamon and apple juice, give everything a stir then simmer for 5 mins until the apple juice is syrupy. Remove from the heat and allow to cool.
  • Divide the yogurt between 4 bowls then top with the compote and granola.

Nutrition Facts : Calories 253 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.1 milligram of sodium

DRIED FRUIT COMPOTE



Dried Fruit Compote image

This is an absolute go-to dish for people taking pain medication. Why? Because many pain meds, especially opiates, can stop up the works, if you get my meaning. This isn't your typical fiber-laden, tasteless concoction. (Can you say bran muffin?) In addition to prunes, the traditional remedy, this compote also includes dried apricots and cherries, and we've also brought ginger and cardomom to the party. The result is a delicious compote that smells incredible while it's cooking and goes great over oatmeal or on toast. For those days when you need a kick start, this blend will nudge you in the right direction. Believe me, it works. Before cooking the compote, it's best to soak the fruit for a few hours, or preferably overnight, so plan ahead. This is great served warm or at room temperature.

Yield makes 4 to 5 cups

Number Of Ingredients 8

1 cup pitted prunes
1 cup unsulfured dried apricots
1 cup dried cherries or raisins
3 cinnamon sticks
6 cardamom pods, or 1/4 teaspoon ground cardamom
1/2 teaspoon chopped fresh ginger, or 1/4 teaspoon ground ginger
Pinch of sea salt
1/4 teaspoon freshly squeezed lemon juice

Steps:

  • Combine the prunes, apricots, cherries, cinnamon, cardamom, ginger, and salt in a saucepan and add water to cover. Soak overnight, if possible, or for a few hours before cooking.
  • Bring the mixture to a boil over high heat, then lower the heat and gently simmer for about 1 hour, until the fruit is very, very soft and the liquid is syrupy. Stir in the lemon juice and remove from the heat. Remove and discard the cinnamon sticks.
  • Goes with Best Oatmeal Ever (page 128), Creamy Millet (page 136), and Creamiest Buckwheat (page 138).
  • You can use dried apples, pears, figs, or any combination of dried fruit to equal 3 cups.
  • The compote is a versatile condiment that crosses culinary boundaries and can be used on both sweet and savory dishes. Stir it into yogurt, spoon it alongside a sweet potato, or serve it atop oatmeal. You can even use it like jam: spread a dollop on a piece of toast with almond butter.
  • Store in an airtight container in the refrigerator for 7 days or in the freezer for 2 months.
  • (per serving)
  • Calories: 303
  • Total Fat: 0g (0g saturated, 0g monounsaturated)
  • Carbohydrates: 70g
  • Protein: 3g
  • Fiber: 12g
  • Sodium: 85mg

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