Whether it be made of prunes, strawberries, blueberries or various stone fruits, kompot is a fuss free drink that requires little ingredients and effort. Kompot is the fresh and un-concentrated equivalent of fruit juice, that is sweetened by fructose and a small amount of added sugar.
Year after year, kompot has proven itself to be a crowd pleaser and staple of the Wigilia table. There are varying ways kompot can be made. Some recipes are the equivalent of family heirlooms, whilst others are picked up offline or from a made at the direction of a friend’s recommendation. However kompot is made, it provides as a hearty and comforting beverage.
Whilst I was under the impression that kompot was a Polish beverage, researching has made it apparent that kompot to Eastern Europe, is pavlova to Australia and New Zealand. To trace where kompot truly originated requires copious amounts of research and gentle diplomatic work. Irrespective of where kompot originally began, I am happy and thankful that kompot is and always will be a part of my Christmas memories and celebrations.
Over the past years, I have shared many joyous family memories with a warm serving of prune kompot. In the same giving Christmas spirit, I give thee, my family’s kompot recipe.
- One (1) litre of water
- Two hundred (200) grams of pitted prunes
- Four (4) table spoons of sugar
- Boil one (1) litre of water over a low to medium heat.
- Once the water becomes warm, place two hundred (200) grams of pitted prunes into warm water.
- Leave the prunes in the warm water to soften prunes for 10-20 mins at a low heat.
- To your discretion, sweeten kompot with sugar (whether that be raw sugar, stevia based-sweetener or white granulated sugar). I suggest three (3) to four (4) table spoons of sugar to the one (1) litre of water.
- Enjoy either warm (my preference) or chilled. Be sure not to remove the left over prunes that have not dissolved or broken down into the beverage – the chunkier the better (although not everyone agrees with that rule).