Polish Dried Fruit Compote Recipes

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POLISH DRIED FRUIT COMPOTE RECIPE - KOMPOT



Polish Dried Fruit Compote Recipe - Kompot image

Polish dried fruit compote, known as kompot, is a traditional stewed-fruit dessert for a traditional Christmas Eve dinner, known as wigilia.

Provided by Barbara Rolek

Categories     Dessert     Condiment     Sauce

Time 45m

Yield 12

Number Of Ingredients 6

1 1/2 pounds dried fruits (prunes, apricots, figs, apples, peaches, pears, berries, etc.)
8 cups water
8 whole cloves
2 cinnamon sticks
Optional: ​ lemon zest
Optional: 1 cup sugar (or to taste)

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 WITH VANILLA AND ORANGE



Dried-Fruit Compote with Vanilla and Orange image

Categories     Dessert     Low Fat     Quick & Easy     Orange     Prune     Fig     White Wine     Winter     Healthy     Gourmet     Fat Free     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

1 navel or juice orange
1 1/2 cups dry white wine
2/3 cup sugar
2 cups water
1 vanilla bean, halved lengthwise
1/2 lb dried figs (preferably Calimyrna; about 1 cup)
1/2 lb dried apricots (about 1 1/3 cups)
1/2 lb pitted prunes (about 1 1/4 cups)
Accompaniment: lightly sweetened low-fat sour cream (optional)

Steps:

  • Peel zest in long strips from half of orange with a vegetable peeler and trim any white pith from zest. Cut zest into fine julienne strips. Halve orange and squeeze 1/3 cup juice.
  • Combine zest, juice, wine, sugar, and 2 cups water in a 3-quart heavy saucepan. Scrape seeds from vanilla bean with a sharp knife into wine mixture, reserving pod for another use. Bring mixture to a boil, stirring until sugar is dissolved, then continue to boil, uncovered, until reducedto about 3 cups, about 10 minutes.
  • While syrup is boiling, cut off and discard fig stems and halve figs lengthwise. Add figs to syrup and simmer, covered, until they soften, about 5 minutes. Add apricots and prunes, then simmer, covered, until plump, 8 to 10 minutes.
  • Transfer compote to a heatproof bowl and cool to warm or room temperature, 1 to 2 hours.

DRIED FRUIT COMPOTE - POLISH KOMPOT



Dried Fruit Compote - Polish Kompot image

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

1 1/2 lbs dried fruits (prunes, apricots, figs, apples, peaches, pears, berries)
8 cups water
8 whole cloves
2 cinnamon sticks
lemon zest (optional)
1 cup sugar (to taste)

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

KOMPOT Z SUSZU: POLISH DRIED FRUIT COMPOTE DRINK



Kompot z Suszu: Polish Dried Fruit Compote Drink image

Provided by Polonist

Categories     Polish Drinks & Cocktails

Time 1h35m

Number Of Ingredients 16

5 oz (140 g) dried apples; can be a mix of dried and smoked
3 oz (85 g) dried prunes
3 oz (85 g) dried apricots
3 oz (85 g) dried figs
3 oz (85 g) dried pears
1 oz (30 g) dried cranberries
3 quarts (just under 3 litres) water
2 star anise, whole
1 small cinnamon stick
½ vanilla pod, whole; optional
8-10 greed cardamom seeds; optional
zest of 1 orange; pith-free
1 lemon, juiced
sugar; optional
fresh orange slices; optional
fresh rosemary sprigs; optional

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



Dried Fruit Compote image

Provided by Sandra Lee

Categories     dessert

Time 18m

Yield 6 servings

Number Of Ingredients 6

1 1/2 cups port wine
1/4 cup sugar
1 cup mixed dried fruit
1/2 cup dried cranberries
Low-fat vanilla frozen yogurt, desired amount
Toasted slivered almonds, for garnish

Steps:

  • In a small saucepan, simmer together port wine and sugar over medium-high heat until the sugar has dissolved. Add dried fruit and dried cranberries. Bring mixture to a boil and reduce to a simmer for 5 minutes. Set aside to cool.
  • Serve over frozen yogurt and garnish with toasted slivered almonds.

OLD-FASHIONED FRUIT COMPOTE



Old-Fashioned Fruit Compote image

A perfect partner for your Christmas goose, this warm and fruity side dish can simmer while you prepare the rest of your menu, or make it a day ahead and reheat before serving. -Shirley A. Glaab, Hattiesburg, Mississippi

Provided by Taste of Home

Time 1h15m

Yield 8 cups.

Number Of Ingredients 10

1 can (20 ounces) pineapple chunks, undrained
1 can (15-1/4 ounces) sliced peaches, undrained
1 can (11 ounces) mandarin oranges, undrained
1 package (18 ounces) pitted dried plums (prunes)
2 packages (3-1/2 ounces each) dried blueberries
1 package (6 ounces) dried apricots
1/2 cup golden raisins
4 lemon zest strips
1 cinnamon stick (3 inches)
1 jar (10 ounces) maraschino cherries, drained

Steps:

  • Drain pineapple, peaches and oranges, reserving the juices; set drained fruit aside. In a Dutch oven, combine fruit juice, dried fruits, lemon zest strips and cinnamon stick. Bring to a boil. Reduce heat; cover and simmer until dried fruit is tender, about 30 minutes. Add reserved canned fruit and cherries; heat just until warmed through. Serve warm or at room temperature.

Nutrition Facts : Calories 126 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 2g fiber), Protein 1g protein.

POLISH TWELVE FRUIT COMPOTE



Polish Twelve Fruit Compote image

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

3 cups water
1 lb mixed dried fruit (including pears, figs, apricots and peaches)
1 cup pitted prune
1/2 cup raisins or 1/2 cup currants
1 cup pitted sweet cherries
2 apples, peeled and sliced or 6 ounces dried apples, slices
1/2 cup cranberries
1 cup sugar
1 lemon, sliced
6 whole cloves
2 cinnamon sticks (3 inches each)
1 orange
1/2 cup pomegranate seeds or 1/2 cup pitted plum
1/2 cup fruit-flavored brandy

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.

DRIED FRUIT COMPOTE



Dried Fruit Compote image

Spray your knife with cooking spray to prevent dried fruit from sticking to it.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 9

3 cups apple cider
12 dried apricots, cut into 1/2-inch pieces
6 dried pear halves, cut into 1/2-inch pieces
3/4 cup golden raisins
3/4 cup dried cherries
2 cinnamon sticks
1 half-inch piece fresh ginger, peeled
Zest and juice of 1 lemon
1 pinch of freshly ground white pepper

Steps:

  • In a medium saucepan, combine all ingredients. Bring to a boil. Reduce to simmer, and cook until fruit is soft and liquid is thick, about 20 minutes.
  • Remove cinnamon and ginger, and discard. Serve hot, at room temperature, or cold.

JAMES BEARD'S COMPOTE OF DRIED FRUITS



James Beard's Compote Of Dried Fruits image

Provided by Moira Hodgson

Categories     easy, quick, dessert

Time 30m

Number Of Ingredients 6

1/2 pound each dried prunes, apricots, peaches, figs
3-4 cups water
6 thin slices lemon, seeds removed
1 1/2 cups sugar
1/4 to one-third cup bourbon, cognac or dark rum
2 cups sour cream, heavy cream or whipped cream or a mixture of 1/2 whipped cream and 1/2 yogurt

Steps:

  • Put the fruits in a four-quart saucepan, cover with water and bring to boil. Add lemon slices and sugar, reduce heat and simmer for 15 to 20 minutes or until puffed. Add the bourbon, cognac or rum.
  • Turn off heat and let the fruit remian in the pan for a few minutes to absorb the flavor of the spirit.
  • Transfer to a serving dish and allow to cool slightly. Serve with desired type of cream.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 4 grams, Carbohydrate 49 grams, Fat 12 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 33 milligrams, Sugar 45 grams

DRIED FRUIT COMPOTE



Dried Fruit Compote image

Provided by Moira Hodgson

Categories     easy, dessert

Time 25m

Yield 4 servings

Number Of Ingredients 8

1/2 pound mixed dried fruit: apples, apricots, pears, peaches, prunes, figs
Cold water to cover
1 teaspoon grated orange peel
1/2 teaspoon grated lemon peel
1 tablespoon honey (or to taste)
Juice 1 orange
2 tablespoons chopped toasted almonds
1 cup creme fraiche

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.

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