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Dried fruit kompot

40 min, 10 active10 servings105 kcal per servingEasy
Dried fruit kompot
Example photo: Dianeira · CC BY-SA 4.0 · Wikimedia Commons

Kompot, a light drink of fruit simmered in water, is on the table in Russian and Ukrainian homes all year round, and the dried fruit version, sometimes called uzvar, is the winter classic. Dried apples give the base flavour, apricots add sweetness, prunes a faint smokiness and raisins depth. The trick is to add the fruit in stages, firmest first, and then leave it to steep under a lid. That gives you a clear, amber drink that isn't cloying. This makes nearly three litres, enough for several days.

Method

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  1. Sort through the dried fruit, removing any stems or bad pieces. Soak in warm water for 10 minutes, then rinse each type well under running water.

  2. Bring 2.8 litres of water to the boil in a large pan.

  3. Add the dried apples (and pears, if using) and simmer gently for 15 minutes.

  4. Add the apricots and prunes and simmer for another 10 minutes.

  5. Add the raisins and sugar, stir and simmer for 5 minutes until the sugar dissolves.

  6. Take off the heat, cover and leave to steep for at least 2-3 hours, ideally until completely cool.

  7. Strain the kompot or serve it with the fruit. Serve at room temperature or chilled.

Tips for success

  • Keep the heat low. A hard boil breaks up the fruit and turns the drink cloudy.
  • Steeping matters as much as simmering. Straight off the hob the kompot is pale and weak.
  • You can always add sugar but never take it away, so taste after steeping.
  • For a touch of sharpness, add a few lemon slices at the end of cooking.

Serving and storage

Serve chilled from a jug, strained or with the fruit. The softened fruit can be eaten on its own or stirred into porridge.

Keep strained kompot in a covered jug or jar in the fridge for up to 3 days. Left with the fruit, it grows sweeter and thicker.

Variations

  • Frozen berry kompot: bring 2.5 litres of water and 150 g of sugar to the boil, add 500 g of berries, simmer for 3 minutes after it returns to the boil and steep, covered, for 1 hour.
  • Spiced: add a cinnamon stick and 2-3 cloves for a wintery version.
  • With rosehips: add a handful of dried rosehips along with the apples.

Calories and macros

Per serving (about 275 g):

105kcal
0.7protein, g
0.1fat, g
27.4carbs, g

Per 100 g: 38 kcal, P 0.2, F 0, C 10. An estimate based on average ingredient values. Your daily calories ›

VeganVegetarianBudgetFor kidsNo ovenGluten-free

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Frequently asked questions

How long do you simmer dried fruit kompot?

About 30 minutes over low heat: apples and pears for 15 minutes, then apricots and prunes for 10, then raisins and sugar for 5. After that it needs 2-3 hours of steeping under a lid for the flavour to develop.

How much dried fruit do I need for 3 litres of kompot?

Usually 250-350 g of dried fruit per 3 litres of water. This recipe uses about 300 g for 2.8 litres. For a stronger kompot, add more fruit rather than more sugar.

Should I soak the dried fruit first?

A short 10-minute soak in warm water is enough to loosen any grit so it rinses off easily. Don't soak it for long, as some of the flavour goes into the water you throw away.