Kompot Wigilijny

Kompot Wigilijny is a fragrant Polish holiday fruit compote that drinks like a light dessert. Sweet-tart dried plums, figs, apple, and pear simmer with cinnamon, cloves, and star anise to create a ruby-brown, gently spiced broth that is comforting warm and refreshing chilled.

Nutrition · per serving

255kcal

2.5gProtein

67gCarbs

0.6gFat

8.5gFiber

2 servings

Ingredients

10 items

Fruit and spices

dried plums (prunes)120 g

dried figs60 g

apple1 medium (160 g), cored and sliced

pear1 medium (170 g), cored and sliced

cinnamon stick1

whole cloves4

star anise1 whole

lemon1/2, zest peeled in strips and 15 ml juice reserved

water900 ml

Sweetening

sugar30 g

Tips

•For a darker, richer kompot, let it stand 15 to 20 minutes before serving if you have extra time.
•If your dried fruit is very sweet, reduce the sugar to 15 to 20 g.
•A small piece of orange peel can be added, but lemon keeps the flavor brighter and cleaner.
•This drink keeps well in the refrigerator for up to 3 days; the spice flavor becomes stronger over time.

Steps

1
Rinse the dried plums and dried figs under cold water. Slice the figs in half if large. Core and slice the apple and pear into wedges about 1 cm thick so they soften evenly without falling apart. Peel 2 to 3 wide strips of zest from the lemon, avoiding too much white pith, then squeeze out 15 ml juice.
120 g dried plums (prunes)60 g dried figs1 medium (160 g), cored and sliced apple1 medium (170 g), cored and sliced pear1/2, zest peeled in strips and 15 ml juice reserved lemon
2
Put the water, dried plums, dried figs, cinnamon stick, cloves, star anise, and lemon zest into a medium saucepan. Bring to a gentle boil over medium heat, then immediately lower to a simmer. Cook for 10 minutes so the dried fruit plumps and the spices perfume the liquid without turning bitter.
900 ml water120 g dried plums (prunes)60 g dried figs1 cinnamon stick4 whole cloves1 whole star anise1/2, zest peeled in strips and 15 ml juice reserved lemon
3
Add the apple, pear, and sugar. Simmer gently for 8 to 10 minutes, stirring once or twice, until the fresh fruit is tender but still holds its shape. Taste the broth; it should be lightly sweet and warmly spiced.
1 medium (160 g), cored and sliced apple1 medium (170 g), cored and sliced pear30 g sugar
4
Turn off the heat and stir in the reserved lemon juice. Let the compote rest for 5 minutes so the flavors meld. Remove the cinnamon stick, cloves, star anise, and lemon zest strips if you prefer a clearer drink.
1/2, zest peeled in strips and 15 ml juice reserved lemon1 cinnamon stick4 whole cloves1 whole star anise
5
Serve warm in cups or small bowls with some fruit in each portion and enough liquid to drink. For a more traditional holiday style, cool completely and serve chilled after the flavors deepen.

Origin & History

Kompot wigilijny is a traditional Polish Christmas Eve drink served during Wigilia, the festive meatless supper on December 24. It is usually made from dried or smoked fruits simmered with warming spices, reflecting older winter preservation methods and the celebratory flavors of the holiday season.

polish vegan christmas compote dried-fruit spiced beginner

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Kompot Wigilijny

Steps

Rinse the dried plums and dried figs under cold water. Slice the figs in half if large. Core and slice the apple and pear into wedges about 1 cm thick so they soften evenly without falling apart. Peel 2 to 3 wide strips of zest from the lemon, avoiding too much white pith, then squeeze out 15 ml juice.

120 g dried plums (prunes)60 g dried figs1 medium (160 g), cored and sliced apple1 medium (170 g), cored and sliced pear1/2, zest peeled in strips and 15 ml juice reserved lemon

Put the water, dried plums, dried figs, cinnamon stick, cloves, star anise, and lemon zest into a medium saucepan. Bring to a gentle boil over medium heat, then immediately lower to a simmer. Cook for 10 minutes so the dried fruit plumps and the spices perfume the liquid without turning bitter.

900 ml water120 g dried plums (prunes)60 g dried figs1 cinnamon stick4 whole cloves1 whole star anise1/2, zest peeled in strips and 15 ml juice reserved lemon

Add the apple, pear, and sugar. Simmer gently for 8 to 10 minutes, stirring once or twice, until the fresh fruit is tender but still holds its shape. Taste the broth; it should be lightly sweet and warmly spiced.

1 medium (160 g), cored and sliced apple1 medium (170 g), cored and sliced pear30 g sugar

Turn off the heat and stir in the reserved lemon juice. Let the compote rest for 5 minutes so the flavors meld. Remove the cinnamon stick, cloves, star anise, and lemon zest strips if you prefer a clearer drink.

1/2, zest peeled in strips and 15 ml juice reserved lemon1 cinnamon stick4 whole cloves1 whole star anise

Serve warm in cups or small bowls with some fruit in each portion and enough liquid to drink. For a more traditional holiday style, cool completely and serve chilled after the flavors deepen.

Origin & History