Russian Dried Fruit Strawberry Compote Recipes

RUSSIAN DRIED FRUIT STRAWBERRY COMPOTE RECIPE

Steps:

• Make a sachet of the spices: Cut a sheet of 10-inch square of cheesecloth and spread it out on a work surface. Place the cinnamon stick, peppercorns, allspice, cloves, and orange zest in the center. Gather the corners together and tie them into a sachet with kitchen twine.
• Pour the water into a medium-sized saucepan set over high heat, add the sachet, brown sugar, honey, nutmeg, figs, cherries, currants, strawberries, plums, and prunes, and bring to a boil, stirring occasionally.
• Reduce the heat to a simmer and cook, stirring, uncovered, for 15 minutes. The liquid will reduce considerably and the fruit will absorb the liquid and rehydrate.
• Remove from the heat and allow to cool for about 5 minutes, until the fruit is cool enough to touch.Remove the sachet.
• Serve immediately or transfer to one large or several small containers, cover, and refrigerate. This compote can be served cold or gently rewarmed. It will keep, covered, in the refrigerator, for about 5 days.

DRIED FRUIT COMPOTE

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.

RUSSIAN FRUIT COMPOTE ~ KOMPOT

Steps:

• Wash fruit in cold water and cut into small pieces. Remove all pits and inedible seeds.
• Place fruit in a large kettle and add 6 c. water. Bring to a boil over high heat.
• Reduce heat to low, add 1/2 c. sugar, and stir. Cover and simmer for 20 to 25 minutes.
• Depending on the combination of fruits you have used, you may want to add more sugar. (Add sugar sparingly-if kompot tastes sweet when hot, it will taste even sweeter when cold.)
• Add cinnamon stick and nutmeg and stir well. Simmer for another 10 minutes. (*I* would add these at the beginning)
• Remove cinnamon stick before serving. Serve hot, or chill and serve cold.

RUSSIAN FRUIT COMPOTE

Steps:

• Place the currants, raspberies and sugar in a pan with 2/3 cup water. Cover the pan and cook gently over low heat for 12-15 minutes, until the fruit is soft.
• Blend the arrowroot with a little water in a bowl and stir into the fruit. Bring back to a boil, stirring until thickened.
• Remove from the heat and cool slightly, then gently stir in the blacberry liqueur.
• Pour into 4 serving bowls and leave until cold, then chill. Serve topped wth spoonfuls of plain yogurt.