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How to Cook Delicious and Healthy Compote
Instructions
Carefully sort through all the dried fruits, removing debris (twigs, leaves, scraps of packaging paper) and any damaged pieces. Good-quality dried fruits are the foundation of a tasty compote. Buy them at the market from trusted suppliers – commercial dried fruits are often treated with sulphur dioxide for long storage.
Rinse all the dried fruits thoroughly in several changes of cold running water – this removes dust, dirt, and any sulphur residue. Then soak them in clean cold water for 30 minutes so they partly regain their shape – this way they cook faster and give up more flavour.
After soaking, drain the water and rinse the dried fruits thoroughly once more. Bring 3 litres of clean drinking water to the boil in a large 4–5 litre pot – the water must come to a full boil. Use only bottled or filtered water; ordinary tap water will give the compote a "chlorine" taste.
First add the "hard" dried fruits that take longer to cook: dried apples (100 g) and pears (100 g). These fruits have a dense structure and need longer simmering to soften and release their juice. Cook over low heat for 15–20 minutes under a lid.
After 15–20 minutes, add the "soft" dried fruits that cook quickly: dried apricots (80 g), prunes (80 g), and raisins (50 g). These fruits soften fast – do not overcook them or they will fall apart into mush. Also add the cinnamon stick for aroma – it gives the compote a "wintery spiced" note.
Cook everything together for another 5–7 minutes over low heat – the dried fruits will slightly "melt" and give the water their maximum flavour. Do not let it come to a rolling boil – the compote will taste "overcooked" and lose its aroma. Only a gentle "bubbling" over low heat.
At the end of cooking, add the sugar (200 g) and lemon juice (1 tbsp) – the lemon keeps the compote from "souring" during longer storage and brings out the sweetness of the dried fruits. Stir thoroughly until the sugar dissolves completely. Adjust the sweetness to taste, as dried fruits vary in how sweet they are.
Take the pot off the heat and cover it tightly with a lid. It is ESSENTIAL to leave it to infuse at room temperature for at least 12 hours, or overnight – this is the "secret" stage for a rich flavour. During this time the dried fruits give up the most of their sweetness and aroma to the water, making the compote 2–3 times tastier.
After 12 hours, strain the finished compote through a fine sieve or cheesecloth into a clean jug or jar, removing the softened dried fruits (you can use them in porridge or baking, or simply eat them). Pour the clear, transparent compote into nice goblets or glasses. The dried fruit compote is ready!
Tips
- 1
Use 3–4 different kinds of dried fruit for an interesting, many-sided flavour – a single-fruit compote will be "dull" in aroma.
- 2
ALWAYS add the dried fruits to boiling water – this way they "seal" the flavour inside and give the drink the most juice.
- 3
Do not overcook the dried fruits – instead of a drink you will get "fruit puree" with boiled-apart pieces. I cook compote from fresh apples on a similar principle.
- 4
Let the compote infuse for at least 12 hours under a lid – the flavour will open up 2–3 times over, becoming rich and aromatic.
FAQ
How much sugar should I add to compote? +
The standard ratio is 1 glass of sugar (200 g) per 3 litres of water for a moderately sweet compote. Adjust to taste: for sweet dried fruits (dried apricots, raisins) use less sugar (150 g); for sour ones (cherry, dried currant) use more (250 g). For a diet version, leave out the sugar or use sweeteners (stevia, erythritol). Remember that dried fruits are sweet on their own, so add the sugar gradually, tasting as you go. An overly sweet compote loses the "freshness" of its flavour. It is better to under-sweeten it and serve sugar separately.
Can I make compote without sugar? +
Yes, absolutely! Dried fruits are sweet on their own, so a sugar-free compote will be "lightly sweet" with a natural fruity taste. It is ideal for diabetics, people losing weight, and for children's meals. You can add honey (1–2 tbsp) to the finished COOLED compote – a natural, wholesome sweetener. IMPORTANT: do not add honey to hot compote, as the high temperature destroys the vitamins and benefits of the honey. Sugar substitutes also work: stevia (natural), erythritol (calorie-free), or maple syrup (1 tbsp). Natural alternatives are healthier.
How long does the finished compote keep? +
The finished compote keeps in the refrigerator for up to 3 days in a tightly closed glass jar or jug. On the second day the flavour is even richer, as it infuses further. Do not leave it at room temperature for more than 4–6 hours in summer, or it may "ferment". For long-term storage (for winter), seal it in sterilised jars while hot (the hot-fill method) – it will keep for up to a year in a cellar or cool place. Before serving, chill it in the refrigerator for 1–2 hours, as chilled compote is tastier than warm.
What should I serve compote with? +
It is perfect as a "winter" vitamin drink for a family lunch or dinner. With Lenten dishes (mushroom soup, pea soup) it makes a "fasting" serving. For an Easter table, serve it with kulich and paskha. On the children's table, it replaces shop-bought juices full of preservatives. In winter, serve it warm with a pinch of cinnamon and a slice of lemon as a "warming" drink instead of tea. With baked goods (biscuits, cupcakes, pies) it works as a "children's" alternative to tea. It is especially good on fasting days and in winter, providing vitamins and supporting the immune system during the cold season.
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