Polish Dried Fruit Compote Recipe - Kompot

Polish Dried Fruit Compote (Kompot) Recipe

 The Spruce

  • Total: 25 mins
  • Prep: 5 mins
  • Cook: 20 mins
  • Yield: 12 servings
Nutritional Guidelines (per serving)
68 Calories
0g Fat
18g Carbs
0g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 12 servings
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.

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)

Steps to Make It

  1. Gather the ingredients.

    Polish Dried Fruit Compote (Kompot) Recipe ingredients
     The Spruce
  2. 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.

    Polish Dried Fruit Compote (Kompot) Recipe
     The Spruce
  3. Reduce heat and simmer, covered, for about 20 minutes or until fruit is tender and syrup has thickened slightly.

    Polish Dried Fruit Compote (Kompot) Recipe
     The Spruce
  4. Add more water if you like more of a liquid consistency or, for a thicker compote, continue simmering to reduce the liquid further.

    Polish Dried Fruit Compote (Kompot) Recipe
     The Spruce
  5. Create an ice water bath.

    Polish Dried Fruit Compote (Kompot) Recipe
     The Spruce
  6. Put your saucepan in the ice water bath to cool the compote.

    Polish Dried Fruit Compote (Kompot) Recipe
     The Spruce
  7. Then transfer to impeccably clean containers.

    Polish Dried Fruit Compote (Kompot) Recipe
     The Spruce
  8. Serve and enjoy!

    Polish Dried Fruit Compote (Kompot) Recipe
     The Spruce

    Tip

    • Refrigerate for up to 1 week.

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