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Dried Fruit Compote

Christmas Eve Dinner Additions 90 min Easy 11 wyświetleń ~32.04 PLN - (0)
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Description

Traditional dried fruit compote is an aromatic, slightly sweet drink served for generations during Christmas Eve and holiday gatherings. Made from a mix of plums, apples, apricots, pears, figs, and raisins with the addition of cinnamon and cloves, it offers a deep, spicy note and a beautiful amber color. The compote can be served cold or slightly warm as an accompaniment to Christmas dishes — it refreshes perfectly after heavier meals and aids digestion. Enriched with orange peel or honey, it gains a subtle sweetness and festive aroma. On the plate/in the jug, it looks impressive: pieces of fruit float in a clear, shiny liquid, and a cinnamon stick and orange slices add elegance.

Składniki (12)

Servings:
6
  • Water 2000 ml
  • Dried plums 200 g
  • Dried apples 150 g
  • Dried apricots 100 g
  • Raisins 80 g
  • Dried pear 100 g
  • Dried figs 50 g
  • White sugar 80 g
  • 🌿 Przyprawy
  • Cinnamon stick 3 szt.
  • Whole cloves 4 g
  • ✨ Opcjonalne
  • Fresh orange zest 20 g
  • Natural honey 50 g
💰 Szacowany koszt dania: ~32.04 PLN (5.34 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the fruits

1

Prepare the fruits: spread the dried fruits on a large plate and inspect each piece; remove any hard parts, seeds (if present), and any fibers. Cut larger fruits (whole dried pears, larger plums) in half or into 3-4 pieces to rehydrate and release their flavor more quickly. Leave raisins and figs whole.

Ingredients: Dried plums, Dried apples, Dried apricots, Raisins, Dried pear, Dried figs
Use a sharp knife and a cutting board. It's important that the pieces are of similar size (3-4 cm), which will ensure even cooking. Check that the dried fruits do not have hard pits or pieces of wood - remove them.

Soaking the fruits

2

Place the prepared fruits in a large bowl and pour about 500 ml of hot (not boiling) tap water over them — about 80-90°C. Cover the bowl and set aside for 20-30 minutes to allow the fruits to soften and absorb some of the liquid. After 15 minutes, gently stir with a wooden spoon.

Ingredients: Dried plums, Dried apples, Dried apricots, Raisins, Dried pear, Dried figs, Water
Use a metal or glass bowl. The water should be hot, but not boiling (boiling can evaporate the aromas too much). Soaking speeds up flavor extraction and improves texture — do not skip this step.

Cooking

3

In a large pot (minimum capacity 3 l), pour in the remaining water (about 1500 ml). Add the sugar and place it over medium heat. Heat while stirring with a wooden spoon until the sugar dissolves, which will take about 2-4 minutes. When the liquid starts to warm up slightly (it doesn't need to boil), add the soaked fruits along with the water from the bowl, as well as the cinnamon sticks and cloves.

Ingredients: Water, White sugar, Cinnamon stick, Whole cloves, Dried plums, Dried apples, Dried apricots, Raisins, Dried pear, Dried figs
The best is a pan/pot with a thick bottom, which prevents burning. Stir from the bottom to prevent the sugar from sticking. Do not bring to a rapid boil — the compote should only gently simmer.
4

Bring the contents of the pot to a boil over medium heat, then reduce the flame to very low and simmer for 25-30 minutes. The liquid should gently bubble — with single bubbles and the fruits moving softly. After about 20 minutes, check the softness of the fruits: the pieces should be soft, flexible, and easy to mash with a spoon.

Ingredients: Water, Cinnamon stick, Whole cloves, Dried plums, Dried apples, Dried apricots, Raisins, Dried pear, Dried figs
Use a lid set slightly ajar to allow steam to escape, but not too quickly. Boiling too vigorously will break down the fruit and make the compote cloudy. If the liquid evaporates too much, add a bit of hot water.

Seasoning

5

After cooking, turn off the heat. Taste the compote with a spoon — if you want it sweeter, add sugar or (optionally) honey to taste. If you are using honey, wait until the compote cools slightly (to about 60°C) so as not to destroy its properties, and then stir with a spoon. Add orange peel (optionally) for a fresh aroma.

Ingredients: White sugar, Natural honey, Fresh orange zest
Add the sweetener gradually — it's easier to add sweetness than to take it away. Add honey at a lower temperature (not boiling liquid). Remove thicker pieces of skin after 10-15 minutes of simmering if you prefer a milder flavor.

Cooling and Clarifying

6

Leave the compote to cool in the pot for about 30-60 minutes at room temperature, without covering it tightly. This will allow some sediment to settle at the bottom. If you want a clear drink, strain the compote through a fine sieve or cheesecloth into a clean pitcher. You can also leave the fruit in the pot and ladle the liquid out.

Ingredients: Water
Use a large strainer or cheesecloth folded 2-3 times. Do not stir vigorously before straining, as it will disperse the sediment. If you plan to serve the compote cold, first cool it at room temperature, then place it in the refrigerator for at least 4 hours (preferably overnight).

Serving

7

Serve the compote chilled or slightly warm. Pour into glasses or small bowls, adding a few pieces of fruit to each serving and one cinnamon stick or slice of orange as decoration. Traditionally, on Christmas Eve, compote is served in small glasses or cups as a refreshing addition.

Ingredients: Dried plums, Dried apples, Dried apricots, Raisins, Dried pear, Dried figs
Use clear glasses/small cups to beautifully showcase the color and pieces of fruit. If the compote is too strong, dilute it with a bit of water before serving.

Additional tips

8

If you plan to prepare the compote in advance (e.g., the day before), make it according to the recipe, let it cool, and store it in a closed pitcher in the fridge. The flavors will meld, and the drink will be even more aromatic. Before serving, take it out of the fridge for 30 minutes so it isn't too cold.

Ingredients: Water
Do not store the compote in a warm place for more than 2 hours. In the refrigerator, it will stay fresh for 4-5 days. If you want to extend its shelf life, you can pasteurize it (hot compote in bottles).

Fun Fact

💡

Dried fruit compote is a traditional Christmas drink in many Central and Eastern European countries; in the past, it was an important way to use dried fruits for the winter, as well as a remedy for better digestion after heavier meals.

Best for

Wigilia Święta Bożego Narodzenia Rodzinne obiady

Tips

🍽️ Serving

Serve chilled in small glasses or cups. You can add 1-2 tablespoons of cooked fruit to each serving. For adults, season with a splash of liqueur (e.g., rum) just before serving (optional).

🥡 Storage

Store in a glass jar in the refrigerator for 4-5 days. To reheat — warm over low heat to a temperature of about 60-70°C, do not allow to boil if you added honey. You can also pasteurize in airtight bottles, then store in a cool place for several weeks.

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