Kompot

Nutrition · per serving

Steps

1. 1

   Prepare the fruit: halve and pit the plums, pit the cherries, and core and slice the apple. Keeping the slices fairly even helps the fruit soften at the same rate and gives a clearer-looking kompot.

   200 g plums, halved and pitted150 g cherries, pitted120 g apple, cored and sliced
2. 2

   In a medium saucepan, combine the water, sugar, cinnamon stick, and cloves. Bring to a gentle boil over medium heat, stirring once or twice just until the sugar dissolves.

   900 ml water45 g sugar1 cinnamon stick3 whole cloves
3. 3

   Add the plums, cherries, and apple to the spiced water. Return to a gentle simmer, then cook for 12-15 minutes, uncovered, until the fruit is tender but not falling apart. Avoid a hard boil, which can make the drink cloudy and the fruit mushy.

   200 g plums, halved and pitted150 g cherries, pitted120 g apple, cored and sliced
4. 4

   Turn off the heat and stir in the lemon juice. Let the kompot rest for 5 minutes so the spices infuse more fully and the fruit settles slightly.

   10 ml lemon juice
5. 5

   Taste and adjust sweetness only if needed, then serve warm, or cool and chill before serving. For a more traditional presentation, ladle some of the cooked fruit into each glass or bowl along with the liquid.

Origin & History

Kompot is a traditional fruit drink found across Poland and much of Central and Eastern Europe. In Polish homes it is commonly made from fresh summer fruit or dried fruit in winter, and it has long been served with everyday meals as well as holiday tables.