Quirky Foodster
  1. Back

Drinks

Dried Fruit Compote

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
10 minutes
Prep
25 minutes
Cook
6
Servings

Ingredients

  • 300 g (2 cups) mixed dried fruit (apples, pears, prunes, apricots)
  • 2L (8 cups) water
  • 80 g (1/3 cup) sugar, or to taste
  • 1 cinnamon stick
  • 2 whole cloves
  • 1 lemon slice

Method

  1. Rinse the dried fruit under cold water to remove any dust or residue.
  2. Place the fruit, water, sugar, cinnamon stick, and cloves in a large saucepan and bring to a boil.
  3. Reduce heat and simmer gently, partially covered, for 20-25 minutes, until the fruit is soft and plump and the liquid is fragrant and lightly colored.
  4. Add the lemon slice for the final 5 minutes of cooking.
  5. Remove from heat and let cool to room temperature, or chill fully in the refrigerator.
  6. Serve chilled or warm, in glasses, with or without the fruit pieces.

Introduction: Kompot, a lightly sweetened drink made by simmering fresh or dried fruit in water, is one of the oldest and most
common beverages in Russian and Ukrainian homes. In its dried-fruit form it is particularly associated with winter and
the fasting periods before Christmas, and a version of it, uzvar, is one of the twelve traditional dishes served at the
Christmas Eve (Sochelnik) fasting table.

Cultural Background: Kompot, a lightly sweetened drink made by simmering fresh or dried fruit in water, is one of the oldest and most
common beverages in Russian and Ukrainian homes. In its dried-fruit form it is particularly associated with winter and
the fasting periods before Christmas, and a version of it, uzvar, is one of the twelve traditional dishes served at the
Christmas Eve (Sochelnik) fasting table.

Tips: Kompot is traditionally served with the softened fruit still in the glass, to be eaten with a spoon after drinking. The compote's sweetness can be adjusted easily — start with less sugar and add more to taste, since dried fruits vary in natural sweetness. Kompot keeps well and is often made in large batches to have on hand for several days.

Variations: Use fresh seasonal fruit such as berries, cherries, or apples in summer instead of dried fruit. Add a few fresh mint leaves for a refreshing summer variation. Reduce the liquid further after straining for a more concentrated fruit syrup base for other drinks.

Storage: Refrigerate in a covered pitcher for up to 5 days.

Reheating: Delicious served either chilled or gently warmed; if reheating, warm slowly on the stovetop over low heat.

© Arscale 2026