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Fruit Kompot
Credit:
Kate Sears
Recipe Summary
prep: 15 mins
total: 4 hrs 45 mins
Yield: Makes 1 1/2 quarts
Ingredients
Ingredient Checklist
3 pounds stone fruit, such as peaches, plums, cherries, and/or apricots, pitted and chopped (6 cups)
2 cups mixed fresh berries
1/2 cup sugar
2 cinnamon sticks, broken up into pieces
1 to 3 tablespoons fresh lemon juice
Gallery
Fruit Kompot
Credit:
Kate Sears
Recipe Summary
prep: 15 mins
total: 4 hrs 45 mins
Yield: Makes 1 1/2 quarts
Gallery
Fruit Kompot
Credit:
Kate Sears
Fruit Kompot
Credit:
Kate Sears
Fruit Kompot
Recipe Summary
prep: 15 mins
total: 4 hrs 45 mins
Yield: Makes 1 1/2 quarts
Recipe Summary
prep: 15 mins
total: 4 hrs 45 mins
Yield: Makes 1 1/2 quarts
prep: 15 mins
total: 4 hrs 45 mins
prep:
15 mins
total:
4 hrs 45 mins
Yield: Makes 1 1/2 quarts
Makes 1 1/2 quarts
Ingredients
Ingredients
- 3 pounds stone fruit, such as peaches, plums, cherries, and/or apricots, pitted and chopped (6 cups)
- 2 cups mixed fresh berries
- 1/2 cup sugar
- 2 cinnamon sticks, broken up into pieces
- 1 to 3 tablespoons fresh lemon juice
Directions
In a large heavy pot combine stone fruit, berries, sugar, and cinnamon sticks. Mash with a spoon or potato masher and let stand 10 minutes to release juices.
Add 8 cups water to pot and bring to a boil; reduce heat to medium-low and simmer 10 minutes. Skim foam from surface. Remove from heat; let cool completely.
Refrigerate, covered, at least 4 hours and up to 12 hours. Strain through a sieve and add fresh lemon juice to taste, up to 3 tablespoons.
Serve over ice with more chopped fruit, if desired. Kompot can be refrigerated in an airtight container up to 1 week.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Fruit Kompot
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Fruit Kompot
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
