📝 About This Recipe
Uzvar is a venerable Eastern European beverage, traditionally served during festive celebrations like Christmas Eve but cherished year-round for its deep, smoky sweetness. Unlike a standard fruit compote, Uzvar is a concentrated decoction where dried fruits are briefly simmered and then steeped to extract their pure, sun-drenched flavors without losing their nutritional integrity. This amber-hued infusion is naturally sweetened with honey and offers a complex, comforting profile that perfectly captures the rustic soul of traditional Russian hospitality.
🥗 Ingredients
The Dried Fruit Base
- 200 grams Dried Apples (sliced and naturally dried)
- 200 grams Dried Pears (preferably smoked for authentic depth)
- 100 grams Prunes (pitted and whole)
- 100 grams Dried Apricots (unsulphured for better color and flavor)
- 50 grams Dried Sour Cherries (adds a necessary tart note)
- 50 grams Dark Raisins (large, fleshy variety)
The Infusion Liquid
- 3 liters Filtered Water (cold and fresh)
- 150 grams Raw Honey (floral honey like Linden or Clover works best)
- 1 tablespoon Lemon Juice (freshly squeezed to balance the sweetness)
Aromatics
- 1 piece Cinnamon Stick (whole)
- 1 piece Star Anise (optional, for a subtle licorice hint)
- 3 pieces Whole Cloves (provides a warm, spicy undertone)
- 2 sprigs Fresh Mint (for garnish)
👨🍳 Instructions
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1
Begin by thoroughly rinsing all the dried fruits under cold running water to remove any dust or impurities from the drying process.
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2
Place the rinsed fruits in a large bowl and cover them with warm water. Let them soak for 15-20 minutes to gently rehydrate and soften.
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3
In a large, heavy-bottomed pot, bring 3 liters of filtered water to a rolling boil.
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4
Add the dried pears to the boiling water first, as they are the densest and require the longest cooking time. Reduce the heat to a simmer and cook for 5 minutes.
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5
Add the dried apples to the pot and continue to simmer for another 5 minutes.
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6
Incorporate the prunes and dried apricots. Maintain a gentle simmer for an additional 5 minutes, ensuring the water does not reach a violent boil which can make the liquid cloudy.
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7
Add the raisins and dried sour cherries, followed by the cinnamon stick, star anise, and cloves.
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8
Let the entire mixture simmer for a final 2-3 minutes, then immediately remove the pot from the heat.
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9
Cover the pot with a tight-fitting lid. For the most authentic result, wrap the entire pot in a thick kitchen towel or blanket to retain the heat; this allows the fruits to steep and release their essence slowly.
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10
Allow the Uzvar to steep for at least 4 to 6 hours, though letting it sit overnight at room temperature is highly recommended for maximum flavor development.
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11
Once the liquid has cooled to a lukewarm temperature (below 40°C/104°F), stir in the honey until completely dissolved. Adding honey to boiling water destroys its beneficial enzymes and delicate floral notes.
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12
Stir in the lemon juice to brighten the flavors and balance the natural sugars of the dried fruit.
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13
Strain the liquid into a glass pitcher if you prefer a clear beverage, or leave the plumped fruits in the pot to be served alongside the drink.
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14
Serve at room temperature in the winter for a cozy feel, or chill thoroughly in the refrigerator for a refreshing summer treat.
💡 Chef's Tips
The secret to a truly great Uzvar is using high-quality, sun-dried (not chemically treated) fruits; smoked pears specifically provide that iconic 'Old World' flavor. Never boil the honey; always wait for the decoction to cool to a warm touch before sweetening to preserve the honey's health benefits. If the Uzvar tastes too concentrated, you can dilute it with a little boiled water, but it is meant to be richer than a standard juice. Steeping is more important than boiling; the longer it sits, the more 'velvety' the texture of the liquid becomes. Avoid using too many cloves as they can easily overpower the delicate notes of the apple and apricot.
🍽️ Serving Suggestions
Serve warm in ceramic mugs alongside traditional Russian Kutia (grain pudding) during the holidays. Chill the Uzvar and serve it in tall glasses with a sprig of fresh mint for a healthy alternative to soda. The rehydrated fruits from the pot are delicious when served over morning oatmeal or mixed into Greek yogurt. Pair with spicy gingerbread or honey cake to complement the smoky, fruity notes of the drink. For an adult twist, a splash of dark rum or cognac can be added to a warm glass of Uzvar on a cold winter evening.