Traditional Hot Apple-Pear Compote with Spices - photo 1
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Traditional Hot Apple-Pear Compote with Spices

Drinks New Year's Eve 40 min Easy 8 wyświetleń ~49.87 PLN - (0)
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Description

Traditional hot apple and pear compote is a seasonal spiced drink, popular in Polish homes during winter and holiday gatherings. It is based on sweet and sour fruits (apples and pears) and aromatic spices: cinnamon, cloves, and anise, which give it depth and a warm, enveloping aroma. Served hot, it has an intense amber color, with floating slices of orange and cinnamon sticks, along with an optional shot of rum — all creating an impressive and eye-catching drink. The compote is perfect as a drink for guests during New Year's Eve, family dinners, or as a warming beverage to accompany afternoon cake. It is mildly sweet, with a distinct spiced and citrus note, and thanks to its simple preparation, it is great even for a beginner cook.

Ingredients Used

Ingredients (12)

Servings:
6
  • Water 1500 ml
  • Apple 3.3 szt.
  • Pear 2.2 szt.
  • Orange 1 szt.
  • Lemon 1 szt.
  • Honey 60 ml
  • 🌿 Przyprawy
  • Cinnamon stick 5 szt.
  • Clove 6 szt.
  • Star anise 6 szt.
  • ✨ Opcjonalne
  • Vanilla bean 0.6 szt.
  • Rum 120 g
  • Sprig of rosemary 0.2 pęczków
💰 Szacowany koszt dania: ~49.87 PLN (8.31 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the fruits

1

Wash the apples and pears thoroughly under running water with a vegetable brush. Dry with a paper towel. Do not peel the fruit — the skin will add color and aroma. Cut each apple into quarters and remove the cores with a sharp knife; then slice into pieces about 1 cm thick. Cut the pears in half, remove the cores, and slice into similarly thick pieces. Wash the orange and cut it into thin slices (about 3-4 mm); set aside half of the slices for decoration. Grate the lemon zest (only the yellow part) finely using a microplane — keep the zest and squeeze the juice from half the lemon into a small bowl.

Ingredients: Apple, Pear, Orange, Lemon
Tools: cutting board, sharp knife, peeler, and grater. Be careful when removing the seed cores — use a small knife. If the fruits are very large, adjust the thickness of the slices so that they are all similar in size.

Cooking the spice base

2

In a large pot with a capacity of at least 2.5 liters, pour in 1.5 liters of water. Add cinnamon sticks, cloves, and star anise. If you are using a vanilla bean, split it lengthwise, scrape out the seeds with a teaspoon, and add both the seeds and the hollow pod to the pot. Also, add the zest (grated peel) of half a lemon to the water. Heat over medium heat until the water begins to gently boil, then reduce the heat and simmer on very low for 5–7 minutes to allow the spices to release their aroma.

Ingredients: Water, Cinnamon stick, Clove, Star anise, Vanilla bean
Use a medium-sized pot with a thick bottom (2.5–3 L). Stir with a wooden spoon. Monitor the temperature — do not allow it to boil vigorously, we want a gentle extraction of flavors. If you don't have vanilla, skip it — it's not essential.

Stewing fruits

3

To the aromatic base in the pot, add the chopped apples, pears, and orange slices. Add honey (60 g) in equal parts over the fruit. Gently stir with a wooden spoon to allow the honey to dissolve slightly in the hot water. Increase the heat until the mixture begins to simmer gently, then reduce and cook covered lightly for 12–15 minutes — the fruit should be soft but not falling apart (you can check with a fork: the fork should go in with slight resistance).

Ingredients: Apple, Pear, Orange, Honey
Tools: wooden spoon, lid. Do not stir too vigorously after adding the fruits to prevent the slices from breaking apart. If you want a clearer drink, cook for a shorter time and remove the fruits earlier.

Seasoning and tasting

4

After 12–15 minutes, remove the lid and taste the compote with a small spoon (be careful — it will be hot). Add the juice of half a lemon if you want more acidity, and possibly an additional tablespoon of honey if you prefer a sweeter drink. Cook for another 1–2 minutes to let the flavors combine. The compote should have a balanced sweetness and acidity, along with a distinct spicy aroma.

Ingredients: Lemon, Honey
Use a tasting spoon. If the compote is too sour, add 10–15 g of honey; if it's too sweet — a little lemon juice. Do not bring it back to a strong boil.

Evaporation and optional alcohol

5

Turn off the heat and let the pot sit for 2 minutes so that the temperature is no longer extremely high — this way, the alcohol won't evaporate immediately. If you're serving the adult version, pour in 120 ml of dark rum just before serving and gently stir. If you're not using rum, skip this step.

Ingredients: Rum
Tools: liquid measuring cup. Non-alcoholic alternative: you can add 1 teaspoon of almond extract (optional) — be careful not to overdo it. If you are adding alcohol, do so after removing from heat.

Serving

6

Prepare transparent cups or heat-resistant glasses. Place a few slices of fruit in each container (about 3–4 slices of apple/pear and 1 slice of orange). Pour hot (but not boiling) compote with a ladle. Garnish each cup with a sprig of rosemary and an additional slice of orange on the rim. Serve immediately to keep the drink hot and aromatic.

Ingredients: Apple, Pear, Orange, Sprig of rosemary
Tools: ladle, strainer (if you prefer a clear drink), nice transparent glasses. Use a strainer if you don't want to serve pieces of fruit. Additionally, you can add a fresh sprig of rosemary to enhance the aroma and visual effect (optional).

Storage and reheating

7

If you are not serving the compote immediately, cool it to room temperature, pour it into an airtight container, and store it in the refrigerator for up to 3 days. To reheat, pour it into a pot and heat over low heat for 6–8 minutes until hot, but do not allow it to boil to preserve the freshness of the flavors.

Ingredients: Water
Use a glass or plastic container with a tight-fitting lid. Do not freeze the compote with alcohol added (texture and flavor change).

Fun Fact

💡

Spiced compotes have a long tradition in Central Europe — they were once made from fresh and dried fruits with the addition of spices to extend the shelf life of the fruits for winter and provide a caloric, warming drink.

Best for

Sylwester Chłodne wieczory zimowe Spotkania rodzinne

Tips

🍽️ Serving

Serve in clear glasses or mugs to showcase the slices of fruit and the cinnamon stick. For an elegant touch, add a thinly sliced orange with the peel on the rim of the glass. Adult version: place a small carafe of rum next to it so guests can decide for themselves about adding alcohol.

🥡 Storage

Store in the refrigerator for up to 3 days in an airtight container. Heat gently for 6–8 minutes before serving; avoid boiling vigorously. It can also be frozen without alcohol — thaw slowly and heat gently.

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