Compot de Fructe
The Quirky Foodster Team
Ingredients
- Mixed seasonal fruit (plums, apples, cherries or pears), pitted or cored as needed — 1 kg (2.2 lb)
- Sugar, or to taste — 1 cup (200 g / 7 oz)
- Water — 8 cups (1.9 litres / 64 fl oz)
Method
- Combine the fruit, sugar and water in a large pot.
- Bring to a gentle boil, then reduce to a simmer and cook for 15–20 minutes until the fruit has softened and released its flavour into the liquid.
- Remove from heat and let cool.
- Strain if a clear drink is preferred, or serve with the softened fruit still in the liquid.
- Chill before serving.
Introduction: A lightly sweetened fruit drink made by gently simmering seasonal fruit in water, a refreshing, naturally flavoured Moldovan classic.
Cultural Background: Compot is a staple drink across Moldovan households, made in large batches from whatever fruit is in season, and often preserved in jars to enjoy the flavours of summer throughout the colder months.
Tips: Adjust the sugar depending on how sweet or tart the fruit is. Simmer gently to preserve the fruit’s colour and flavour rather than boiling hard.
Variations: Add a cinnamon stick or a few cloves for extra warmth. Use a single fruit variety, such as all cherries or all apples, for a more focused flavour.
Storage: Store in a sealed container in the refrigerator for up to 5 days, or can in sterilised jars for longer shelf-stable storage.
Reheating: Served cold or at room temperature; not typically reheated.
Nutrition: Per serving (approx.): 110 kcal, 0 g protein, 0 g fat, 28 g carbohydrate.
FAQs:
Q: Can compot be canned for winter storage?
A: Yes, it is traditionally processed in sterilised jars for
Q: Is compot the same as juice?
A: It’s lighter and less concentrated than juice, retaining pieces of the
- Mixed seasonal fruit (plums, apples, cherries or pears), pitted or cored as needed — 1 kg (2.2 lb)
- Sugar, or to taste — 1 cup (200 g / 7 oz)
- Water — 8 cups (1.9 litres / 64 fl oz)
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