Compote: a combination of dried and fresh fruit, cut and stewed in water with sugar and cinnamon, until the sweet spot right before disintegration when we impatiently pour it into cups hot just like that. Or we wait for it to cool off in the fridge.
Compote or stewed fruit, is the perfect solution for the fruit you’ve picked at an orchard this fall. You know, the apples and such you had huge plans for but life got in the way. Now they’re sitting on the kitchen counter inducing deep guilt every time you pass them by.
So let’s squash the guilt by making something tasty, something easy, something quick. Compote. (OK, if you have strawberries, I'll let you get away with strawberry sauce.)
Apple Compote/ Stewed Apples Recipe (Kompot od Jabuka)
- 1-2 medium apples
- 1-2 medium pears
- 7-8 ounces dried plums
- 3.5 ounces sour cherries
- 3.5 ounces sugar
- 2-3 lemon slices
- ¼ teaspoon cinnamon
- Wash all fruit. Cut up pears and apples into slices or chunks. Put all the fruit into a deep pot and cover with 5-6 cups of water. Bring to boil on high. (You're welcome to peel the fruit if you wish.)
- Add sugar and cinnamon, lower to medium and cook an additional 30-40 minutes, or until the fruit is soft. If you like your compote less thick, keep the water level even by adding some water throughout.
- Serve compote hot, or keep in fridge until it cools down.
This is one of those where you can let your imagination run wild. You can add different fruit and subtract other. The most basic form includes just apples and prunes (dried plums), and just as delicious.