Polish Dried Fruit Compote (Kompot) Recipe

Name: Polish Dried Fruit Compote Recipe - Kompot
Prep time: 5 min
Cook time: 20 min
Total time: 45 min
Yield: 12
Ingredients: 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)

Prep: 5 mins

Cook: 20 mins

Chill: 20 mins

Total: 45 mins

Servings: 12 servings

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Nutrition Facts (per serving)
68	Calories
0g	Fat
18g	Carbs
0g	Protein

Nutrition Facts
Servings: 12
Amount per serving
Calories	68
% Daily Value*
Total Fat 0g	0%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 5mg	0%
Total Carbohydrate 18g	6%
Dietary Fiber 1g	2%
Protein 0g
Calcium 26mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Polish dried fruit compote or kompot (KOHM-poht) is a simple-yet-satisfying 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, spices and, in some cases, liquors.

It is a traditional Christmas Eve (wigilia) dessert and originally was made with 12 different dried fruits to represent the 12 apostles (I wonder which one was Judas?). When cooked down to a thicker consistency, it becomes a type of jam that is great dolloped on toast or ice cream. It's also a great edible gift, but it must be refrigerated. Dried fruit compote keeps for about 1 week.

Here is a recipe using fresh fruit as opposed to dried fruit -- Polish Rhubarb Compote Recipe.

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)

Gather the ingredients.

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In a large saucepan, place 1 1/2 pounds various dried fruit of choice, 8 cups water, 8 whole cloves, 2 cinnamon sticks, and, if using, lemon zest and sugar. Bring to a boil, stirring frequently.

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Reduce heat and simmer, covered, for about 20 minutes or until fruit is tender and syrup has thickened slightly.

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Add more water if you like more of a liquid consistency or, for a thicker compote, continue simmering to reduce the liquid further.

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Create an ice water bath.

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Put your saucepan in the ice water bath to cool the compote.

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Then transfer to impeccably clean containers.

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Serve and enjoy!
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Tip

Refrigerate for up to 1 week.