Polish Strawberry Kompot Recipes

SUMMER KOMPOT RECIPE: POLISH FRUIT DRINK

Summer Kompot Recipe: Polish Fruit Drink image

Provided by Anna in the Kitchen

Number Of Ingredients 4

Ingredients

2 lbs of strawberries
8 cups of water
3/4 cup of sugar
1 lemon

Steps:

Wash the strawberries and remove cores.
In a giant pot pull all the water, add sugar and bring to boil.
Once the water is boiling add strawberries.
Cook under cover for 5 minutes, then take off gas and set aside to cool down.
Add ice and squeeze the lemon in.

TRADITIONAL POLISH KOMPOT RECIPE

Traditional Polish Kompot Recipe image

Kompot is probably the most popular non-alcoholic Polish drink. It can be found in every home in Poland. The Polish kompot recipe is ridiculously easy, and perfect for a homemade fruit drink!

Provided by Karolina Klesta

Categories Drinks

Number Of Ingredients 3

Ingredients

1 gallon of water
4 lbs of fruits (apples, plums, cherries, etc.)
4 tablespoons of sweetener (optional)

Steps:

Wash the fruits and put them into the pot. Bigger fruits such as apples or pears should be cut into smaller pieces.
Pour in the water.
Boil on medium heat for about half an hour.
Add sweetener (optionally).
Serve or pasteurize and store.

Nutrition Facts : Calories 137 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 5 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 23 milligrams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

POLISH STRAWBERRY KOMPOT

Polish Strawberry Kompot image

Put those amazing strawberries to use with this summery kompot! It's light, refreshing, and perfect for get-togethers. What more could you want?

Provided by Adapted by Kasia

Time 18m

Number Of Ingredients 7

Ingredients

2 litres (0,5 gallon) water
500 g (approx. 1 lb) fresh strawberries
125g (0.25 lb) rhubarb, chopped
125g (0.25 lb) nectarines
100g (8 tbsp) fine sugar
1 tbsp citrus zest
a few mint leaves

Steps:

Bring the water to boil in a large pot.
Wash strawberries, remove the caps. If they're large, chop them. Keep small strawberries whole.
Add sugar to the boiling water (optional), stir.
Drop in the fruit. Reduce the heat to medium. If you're using harder fruit (apples, pears, rhubarb), cook for 10 minutes or so. If you're going for soft berries/currants only, 4 minutes is enough.
Remove from heat. Serve warm or leave to chill.
Serve with citrus zest / mint leaves or other add-ons of your choice.

Nutrition Facts : Calories 80 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 2 grams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

STRAWBERRY COMPOTE

Strawberry Compote image

This simple strawberry compote has the consistency of a chunky fruit syrup and will liven up yogurt, oatmeal, scones, and ice cream. It also makes the most delicious topping for crepes! The touch of balsamic gives it a pop of acidity and a deeper flavor. Feel free to mash the berries with a fork or potato masher for a smoother consistency. Refrigerate for up to 1 week.

Provided by France C

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 40m

Yield 16

Number Of Ingredients 4

Ingredients

4 cups strawberries, chopped
½ cup white sugar
2 teaspoons balsamic vinegar
⅛ teaspoon salt

Steps:

Combine chopped strawberries, sugar, balsamic vinegar, and salt in a saucepan; stir to coat evenly. Let sit until berries have released their juices, about 10 minutes.
Bring to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until strawberries are soft and compote has thickened, about 20 minutes. Remove from heat and let cool slightly; serve warm or cool. Compote will thicken further as it cools.

Nutrition Facts : Calories 37.9 calories, Carbohydrate 9.5 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, Sodium 18.7 mg, Sugar 8.4 g

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

Ingredients

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

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