📝 About This Recipe
A staple of Russian hospitality, Kompot is a nostalgic, ruby-hued fruit infusion that captures the essence of a summer harvest in a single glass. Unlike juices, this traditional beverage is gently simmered to extract the delicate sugars and aromas of stone fruits and berries without losing their structural integrity. It is a refreshing, vitamin-rich alternative to soda that can be enjoyed warm in the winter or ice-cold during the golden days of July.
🥗 Ingredients
The Fruit Base
- 3 large Granny Smith or Honeycrisp Apples (cored and sliced into 1/2-inch wedges)
- 6-8 pieces Fresh Plums or Apricots (pitted and halved)
- 1.5 cups Fresh or Frozen Sour Cherries (pitted; standard sweet cherries also work)
- 1/2 cup Blackcurrants or Blueberries (adds deep color and tartness)
- 1/2 cup Fresh Raspberries (for floral aroma)
Infusion Liquid & Sweetener
- 4 quarts Filtered Water (approximately 16 cups)
- 3/4 to 1 cup Granulated Sugar (adjust based on fruit sweetness)
- 2 tablespoons Honey (optional, for floral depth)
Aromatics
- 1 piece Cinnamon Stick (optional)
- 1 tablespoon Fresh Lemon Juice (to brighten the flavors)
- 1 small bunch Fresh Mint Sprig (for garnish and subtle infusion)
👨🍳 Instructions
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1
Thoroughly wash all fresh fruits under cool running water. Remove any stems, leaves, or bruised spots to ensure a clean flavor profile.
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2
Core the apples and slice them into uniform wedges. Pit the plums and apricots, cutting them into halves or quarters depending on their size.
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3
In a large 6-8 quart stainless steel stockpot, bring the 4 quarts of filtered water to a rolling boil over high heat.
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4
Once the water is boiling, carefully add the sliced apples and the cinnamon stick. These take the longest to soften and release their flavor.
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5
Reduce the heat to a medium-low simmer and cook the apples for approximately 10 minutes.
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6
Add the plums, apricots, and sour cherries to the pot. Maintain a gentle simmer; do not let it boil vigorously, as this will turn the fruit into mush and cloud the liquid.
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7
Simmer the stone fruits for another 5-7 minutes until they just begin to soften.
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8
Stir in the sugar and the blackcurrants or blueberries. Stir gently until the sugar is completely dissolved.
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9
Add the raspberries and lemon juice during the final 3 minutes of cooking. These delicate berries break down quickly and are mainly for color and scent.
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10
Taste the liquid. If it is too tart, add more sugar a tablespoon at a time. If it is too sweet, add another squeeze of lemon juice.
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11
Turn off the heat. Cover the pot with a tight-fitting lid and let the Kompot steep for at least 1-2 hours. This 'resting' phase is crucial for the flavors to fully develop.
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12
Remove the cinnamon stick. You can choose to strain the liquid into a glass pitcher or keep the fruit inside for a rustic look.
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13
Serve warm in mugs for a cozy treat, or refrigerate until chilled and serve over ice for a refreshing summer drink.
💡 Chef's Tips
Use a variety of fruits to achieve a complex flavor; a mix of sweet and tart is best. Avoid overcooking the fruit; the goal is a clear liquid, not a thick jam or puree. If using dried fruits (Uzvar style), soak them for 30 minutes before boiling and increase simmer time. Always let the drink steep covered after turning off the heat to lock in the aromatic oils. For a lower-calorie version, replace half the sugar with stevia or simply rely on the natural fruit sugars.
🍽️ Serving Suggestions
Serve chilled in tall glasses with a sprig of fresh mint and a few pieces of the cooked fruit. Pair with traditional Russian Syrniki (cheese pancakes) for a delightful weekend breakfast. Enjoy alongside a slice of honey cake (Medovik) for a classic afternoon tea experience. Use the leftover cooked fruit as a topping for oatmeal, yogurt, or vanilla ice cream. Serve warm in the evening with a splash of brandy for a soothing 'nightcap' version.