Kompot

[janradder]

The ingredients.

I love making this dried fruit compote for two reasons: 1) it's easy to make; and 2) the ingredients look so festive. You can make it from most any type of dried fruit and there are many variations of this Wigilia kompot. Some use raisins and prunes, some prunes only, some with prunes and figs, and still others (like this one) with an assortment of dried fruits. However, all of them seem to have two things in common -- lemons and cinnamon (and sometimes cloves).

To make this kompot:
1 cup of dried fruit containing the following: golden raisins, currants, figs, dates, pears, apples, apricots, peaches, cherries, and prunes.
1/4 of a fresh lemon, cut into small wedges
1/4 of a fresh orange, cut into wedges
1 cinnamon stick
3-5 whole cloves
2 cups of water
1 T white sugar

Chop the dried fruit into small, bite-sized pieces, then add it to a pot along with all the other ingredients. Cover and let sit for several hours so that the dried fruit plumps up (at least 2 hours, but you can also leave it in the fridge overnight if you want).


In the pot and ready for the water.

Place the pot on a burner and bring it to a boil. Turn down the heat to a slow boil and cook for 20 minutes. Remove from heat, let cool, then chill in the refrigerator overnight. Serve chilled over a bit of white rice.


All ready to eat.

Comments

[sacwentie.livejournal.com]

GOd I wish I was going to your house for Christmas

[janradder.livejournal.com]

And I can't stress enough how glad I am you aren't.

(Seriously, though, we really enjoyed having you here a couple Christmases ago)

[sacwentie.livejournal.com]

Oh, it was so much better without the parentheses. God damnit.

[janradder.livejournal.com]

I know, I'm getting to be too much of a softie in my old age.

[dryadjuna.livejournal.com]

You leave the peels and bark and cloves in there? Do you pick them out when you eat it or do they soften and blend?

[janradder.livejournal.com]

I probably should have put it in the recipe, but I let the compote chill overnight and then remove the cinnamon stick (if I see the cloves, I take those out too, but since they're so small it's often hard to find them). The oranges and lemons I leave. The peels do soften but I wouldn't eat them just because they don't taste like much of anything. They keep adding to the flavor as it sits in the fridge, though.