POLISH DRIED FRUIT COMPOTE RECIPE (CHRISTMAS)
This Polish Christmas dried fruit compote is a delicious drink served as part of traditional Polish Christmas Eve celebrations.
Provided by Monika Dabrowski
Categories Beverage
Time 23m
Number Of Ingredients 9
Steps:
- Place all the ingredients (not the lemon juice) in a medium size pot, cover and bring to the boil. Lower the heat and simmer for about 15 minutes, stirring occasionally.
- Remove from the heat and add the lemon juice. Set aside to cool or serve hot. You can separate the fruit from the liquid before serving but this is optional. You can serve the compote using a ladle or transfer it into a jug.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 57 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 13 mg, Fiber 6 g, Sugar 35 g, Calories 216 kcal
DRIED FRUIT COMPOTE
Steps:
- Place all the dried fruit in a large rondeau.
- Add the red wine and port, almost covering the fruit. Add the spices. Season with fine sea salt and pimente d'espelette.
- Cook over medium heat until the fruit has absorbed all the liquid. Fold in the nuts and herbs.
DRIED FRUIT COMPOTE
This dried fruit compote recipe is the perfect ending to a filling Passover Seder feast. It also works well for a Shabbat dessert or Tu B'Shvat treat.
Provided by Giora Shimoni
Categories Dessert
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- In a medium saucepan, add the dried pitted prunes, dried apricots, and golden raisins. Add enough water to just cover the fruit. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes, stirring occasionally.
- Add the sugar, lemon peel, whole cloves, and ground allspice. Stir until the sugar dissolves, adding a little water if the mixture seems dry.
- Continue to simmer gently, uncovered, for 10 to 15 minutes or until the fruit has softened, and the syrup is thick.
- Remove lemon peel and cloves, and discard.
- Chill several hours before serving, garnished with chopped walnuts, if desired.
Nutrition Facts : Calories 199 kcal, Carbohydrate 52 g, Cholesterol 0 mg, Fiber 4 g, Protein 2 g, SaturatedFat 0 g, Sodium 5 mg, Sugar 41 g, Fat 0 g, ServingSize 8 servings, UnsaturatedFat 0 g
POLISH DRIED FRUIT COMPOTE RECIPE - KOMPOT
Steps:
- Serve and enjoy!
Nutrition Facts : Calories 68 kcal, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 5 mg, Fat 0 g, ServingSize 12 servings, UnsaturatedFat 0 g
DRIED FRUIT COMPOTE - POLISH KOMPOT
Polish dried fruit compote is a dessert of stewed fruit eaten year-round in Poland, but it is especially popular in the fall and winter. It uses summer's bounty that has been preserved by drying, and then reconstituted with sugar, water and spices. It is a traditional Christmas Eve (wigilia) dessert and originally was made with 12 dried fruits to represent the 12 apostles. When made thicker, it's wonderful served on toast or ice cream. It's also a great edible gift, but it must be refrigerated. It keeps for about 1 week. Cooking time approximate. Courtesy of Barbara Rolek.
Provided by Molly53
Categories Fruit
Time 25m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Bring fruit, water, cloves, cinnamon, zest, if using, and sugar to a boil, stirring frequently.
- Simmer, covered, for about 20 minutes or until fruit is tender and syrup has thickened slightly.
- Add more water if you like a looser consistency or reduce by further simmering for a thicker compote.
- Cool quickly and transfer to containers.
- Refrigerate for up to 1 week.
Nutrition Facts : Calories 69, Fat 0.3, SaturatedFat 0.1, Sodium 8.3, Carbohydrate 17.5, Fiber 0.5, Sugar 16.7, Protein 0.1
DRIED FRUIT COMPOTE
Steps:
- In a large bowl combine all of the dried fruit and add enough hot water to cover by an inch. Soak for 20 minutes. Drain the mixture.
- In a saucepan combine the fruit with the sugar, the lemon and orange zests, the lemon juice, and the water and bring to a boil. Reduce heat and simmer the mixture for 10 to 20 minutes, or until the fruit is tender. Remove the pan from the heat and let the compote cool. The compote will keep for a week if covered and chilled. Serve the compote at room temperature with ice cream.
KOMPOT Z SUSZU: POLISH DRIED FRUIT COMPOTE DRINK
Steps:
- Rinse all dried fruit under running water (you can use a sieve). Alternatively, fill a pot with cold water and rinse them there, then pour the water out.
- Add all dried fruit into the pot. Pour the water in.
- [Optional step - soaking the fruit] Cover the pot with a lid and set it aside in a cool place for 12 hours or overnight
- Add in the spices (star anise, cinnamon stick, half of a vanilla pod, cardamom seeds) and orange zest.
- Cover the pot with a lid and bring to boil. Reduce the heat to a minimum and cook for anywhere between 30 and 90 minutes. I believe the longer - the better, but if you don't have enough time, that's okay too
- Once the time is up, switch off the heat. Add in the lemon juice and stir. Have a taste - if you enjoy sweeter drinks, now it's a good moment to add some honey or sugar. Add a single tablespoon at a time, it's easy to overdo it.
- [Optional step - resting] When the drink cools down, move it to a dark, cool place (e.g. basement, pantry or in a colder climate - terrace or balcony) and leave it there for a few hours, or even overnight. This seems to draw even more flavour from the fruit and the kompot becomes sweeter and thicker.
- [Optional] Drain the contents of the pot. If you don't mind having your drink WITH the fruit, you can skip this step.
- You'll end up with approx. just over 3 pints (1.5 quarts, 1.5 litres) of strong, flavourful kompot (the rest of the liquid has evaporated). If it's too strong for your liking, you can dilute it with water.
- Serve in a tall jug or pour into glasses. Decorate with fresh orange slices and rosemary twigs.
Nutrition Facts : Calories 176 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 9 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 4 milligrams sodium, Sugar 31 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
DRIED FRUIT COMPOTE
Provided by Moira Hodgson
Categories easy, dessert
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Simmer the fruit in water to cover for about 15 to 20 minutes, or until soft. Remove to a bowl and reduce liquid in saucepan to half a cup.
- Add the orange and lemon peel, honey and orange juice. Stir until honey has melted, correct sweetening and pour the mixture over the fruit. Leave at room temperature.
- Just before serving, sprinkle the fruit with the almonds. Serve the creme fraiche separately.
DRIED FRUIT COMPOTE
Provided by Joe Gannon
Categories Condiment/Spread Sauce Fruit Vegetarian High Fiber Prune Pear Apricot Fall Calvados Bon Appétit
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- Combine all ingredients in heavy medium saucepan. Bring to simmer over medium-high heat, stirring until sugar dissolves. Reduce heat to medium. Simmer until fruit is tender and juices are reduced to very thick syrup, stirring occasionally, about 15 minutes.
POLISH TWELVE FRUIT COMPOTE
This is from a library book about Christmas in Poland. It sites: "The Culinary Arts Institute Polish Cookbook". I haven't tried it yet but I may this Christmas. Sounds like it has flavor and fiber!
Provided by Engrossed
Categories Oranges
Time 50m
Yield 12-16 serving(s)
Number Of Ingredients 14
Steps:
- In a 6 quart pot combine water, mixed dried fruits, prunes and raisins. Bring to a boil. Cover and simmer about 20 minutes, or until the fruits are plump and tender.
- Add the cherries, apples and cranberries. Stir in sugar, lemon and spices. Cover, simmer 5 minutes.
- Grate orange and reserve peel. Peel and section orange and add to pot.
- Stir in grapes or alternatives and brandy. Bring just to boiling and remove from heat.
- Stir in orange peel.
- Cover and let stand for 15 minutes.
FRUIT KOMPOT
A great way to use up overripe fruit, this invigorating Eastern European beverage is a little like a grown-up fruit punch. Peaches, nectarines, and plums are perfect but any combination of soft, fragrant fruit will work. Kompot is great as is, but you can spike it, too: Just add a splash of vodka or gin to the pitcher, or top off glasses with Champagne.
Provided by Lauryn Tyrell
Categories Food & Cooking Drink Recipes
Time 4h45m
Yield Makes 1 1/2 quarts
Number Of Ingredients 5
Steps:
- In a large heavy pot combine stone fruit, berries, sugar, and cinnamon sticks. Mash with a spoon or potato masher and let stand 10 minutes to release juices.
- Add 8 cups water to pot and bring to a boil; reduce heat to medium-low and simmer 10 minutes. Skim foam from surface. Remove from heat; let cool completely.
- Refrigerate, covered, at least 4 hours and up to 12 hours. Strain through a sieve and add fresh lemon juice to taste, up to 3 tablespoons.
- Serve over ice with more chopped fruit, if desired. Kompot can be refrigerated in an airtight container up to 1 week.
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