Kompot

Ingredients

Instructions

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •Kompot can be served warm in cool weather or well chilled in summer.
• •If your cherries are very sweet, reduce the sugar to 30-35 g; if the fruit is tart, keep the full 45 g.
• •For a clearer drink, avoid stirring once the fruit has been added and let the kompot sit briefly before pouring.
• •The cooked fruit is fully edible and often served together with the drink.

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