Kompot
Discover how to make this delightful summer kompot
Servings: 1 liter
Calories:
Cost: $5
Equipment
- kitchen knife
- big cooking pot
Ingredients
- 3-4 pounds or kg mixed fruits (apricots, cherries, peaches, nectarine, fresh prunes)
- 2 l enough water
Instructions
- Get a variety of fresh fruits in season.
- Clean them and cut them into large pieces. Cut the cherries into two.
- Put all the fruits in a big pot and almost fill it with filtered water.
- Cover the pot and bring the water to an almost boiling point (DO NOT LET IT BOIL)
- Lower the heat to the lowest you can. Eg. for an induction stovetop, I reduce it to thermostat 1.
- Leave the fruits covered for 30 mins. The water remains hot without really cooking the fruits.
- Cut off the heat. Leave the kompot to macerate for about 12 hours. See notes below
- You can either serve the juice separately or with the fruits.
Notes
NOTES:
- There aren't a real amount of fruits or water to use. It all depends on how much kompot you want to make.
- I adopted the cooking such that the fruits are cooked by hot water compared to boiling. This helps retain nutrients, and the fruits are still in good shape after cooling.
- Ideally, make the kompot in the evening and leave it overnight to macerate.
- I do not peel nor throw away the seeds. While cutting the stone fruits, I work the knife along the seed. For the cherries, I cut them into two, then I put everything in the pot and select the fruits once the kompot has cooled. (I hope it makes sense)