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Dried Fruit Compote

Christmas Eve Dinner Drinks 90 min Easy 15 wyświetleń ~40.35 PLN - (0)
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Description

Traditional compote made from dried fruits is an aromatic, mildly sweet drink often served during Christmas and on Christmas Eve. It is prepared with a mixture of dried plums, apples, pears, apricots, and raisins, cooked with spices such as cinnamon sticks and cloves, along with lemon zest. The compote has a dark amber color, a rich, slightly tart fruit flavor, and a pleasant aroma of spices. It tastes great served chilled as a refreshing drink between courses or warm to add a festive atmosphere. It can be served with pieces of fruit as an accompaniment to desserts or dumplings with cabbage and mushrooms — it is versatile and aesthetically pleasing on the Christmas table.

Składniki (12)

Servings:
8
  • Water 2000 ml
  • Dried plums 300 g
  • Dried apples 200 g
  • Dried pears 150 g
  • Dried apricots 100 g
  • Raisins 80 g
  • sugar 120 g
  • Lemon 1 szt.
  • 🌿 Przyprawy
  • Cinnamon (stick) 2 szt.
  • Cloves 6 g
  • ✨ Opcjonalne
  • Honey 60 ml
  • Candied orange peel 50 g
💰 Szacowany koszt dania: ~40.35 PLN (5.04 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the fruits

1

Remove all the dried fruits and place them on a large plate. Check for any hard parts, pits, or impurities. If the plums have pits, remove them by cutting the plum lengthwise and taking out the pit. You can lightly cut larger pieces (e.g., larger pears) in half to hydrate them faster.

Ingredients: Dried plums, Dried pears, Dried apples, Dried apricots, Raisins
Use a cutting board and a sharp knife. It's important to remove any seeds; hard elements can ruin the consistency of the compote.

Soaking

2

Transfer all the cleaned dried fruits to a large pot with a capacity of at least 3 liters. Pour in 500 ml of boiling water (only if you want to shorten the soaking time) and wait for 20-30 minutes until the fruits soften. If you have time, you can instead pour in 2000 ml of cold water and leave it for 60-120 minutes, which will give a more subtle flavor.

Ingredients: Dried plums, Dried apples, Dried pears, Dried apricots, Raisins, Water
Use a large stainless steel or enamel pot with a capacity of at least 3 l. If you are using boiling water, be careful when pouring and stir with a wooden spoon. Cold soaking results in a clearer compote.

Cooking

3

After soaking (for 20-60 minutes), add water to make a total of 2000 ml if you haven't used the full amount before. Add a cinnamon stick and cloves (you can put them in a small cheesecloth bag or tea strainer for easier removal later). Place the pot over medium heat and bring to a boil. Once it starts boiling, reduce the heat to low/medium and simmer gently for 20-25 minutes. During cooking, skim off the foam from the surface with a spoon for the first 3-5 minutes to keep the compote clear.

Ingredients: Water, Cinnamon (stick), Cloves, Dried plums, Dried apples, Dried pears, Dried apricots, Raisins
Use a lid to speed up boiling, but once it starts boiling, leave it partially open to prevent it from overflowing. A wooden spoon or slotted spoon is best for skimming off the foam. The compote should only gently simmer, not boil vigorously.

Sweetening and seasoning

4

After 20-25 minutes of cooking, check the softness of the fruit: they should be soft, firm, and bulging (not overcooked into mush). Add sugar (120 g) to the pot and stir for 2-3 minutes until it completely dissolves. Taste the compote and if necessary, add more sugar (1 tablespoon at a time, about 12-15 g). Add the grated zest of one lemon and, if you like, squeeze in 1-2 tablespoons of lemon juice for a fresher acidity. Cook for another 2-3 minutes.

Ingredients: sugar, Lemon
Use a fine grater to make lemon zest, grating only the yellow part - avoid the white layer (bitter). If you are using a spice bag, remove it now to control the intensity of the spices.

Finishing

5

If you want to use honey instead of part of the sugar, remove the pot from the heat for 5 minutes, let it cool slightly, and add the honey (60 g), stirring until dissolved — the honey should not be boiled over high heat. If you want to add candied orange peel, add it just before serving to maintain its texture.

Ingredients: Honey, Candied orange peel
Adding honey after removing from heat preserves its aroma and health benefits. If you are using honey, reduce the amount of sugar beforehand by about 30-60 g depending on your preferred sweetness.

Cooling and Clarifying

6

Allow the compote to cool slightly in the pot for 30 minutes, then strain it through a colander into another container or through a sieve to separate the fruit from the liquid (if you want to serve a clear compote). If you want to keep the fruit in the compote, pour everything into a large pitcher. You can serve the compote warm (after a few minutes) or after chilling in the refrigerator for at least 4 hours — traditionally, it is served cold on Christmas Eve.

Ingredients: Water, Dried plums, Dried apples, Dried pears, Dried apricots, Raisins
Use a large colander or a sieve lined with cheesecloth if you want a very clear liquid. For storage, use a glass pitcher or bottle.

Serving

7

Serve the compote chilled in drinking glasses or cups, 200-250 ml per serving. You can add a few pieces of fruit in each glass and a piece of candied orange peel as decoration. For Christmas Eve, it's best to prepare the compote the day before so the flavors can meld.

Ingredients: Candied orange peel, Dried plums, Dried apricots, Raisins
Use clear glasses to showcase the color and pieces of fruit. If serving warm, use heat-resistant glasses or mugs.

Fun Fact

💡

Dried fruit compote is an old Central European tradition — in the past, it was one of the few available ways to serve fruit in winter. On the Christmas Eve table, it has symbolic significance and is an element of the tradition emphasizing hospitality and the simplicity of the meal.

Best for

Wigilia Święta Bożego Narodzenia Rodzinne kolacje zimowe

Tips

🍽️ Serving

Serve the compote chilled (preferably from the fridge) or slightly warm; add 2-3 pieces of fruit to each serving. You can serve it with a few drops of liqueur per serving for adults or with a slice of fresh lemon. For children, serve without alcohol, with pieces of fruit in small bowls.

🥡 Storage

Store the compote in a sealed jug or bottle in the refrigerator for 4-5 days. Do not throw away the fruits — you can use them the next day as a topping for cereal, pancakes, or dessert. To reheat, warm in a pot over low heat to a maximum of 70-80°C (do not boil vigorously) to preserve the flavors.

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