Traditional Dried Fruit Compote with a Hint of Orange and Spices - photo 1
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Traditional Dried Fruit Compote with a Hint of Orange and Spices

Drinks Christmas Eve Dinner 50 min Medium 7 wyświetleń ~19.41 PLN - (0)
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Description

Traditional Polish dried fruit compote is an aromatic, slightly sweet drink made from dried fruits: plums, apples, pears, and apricots, with the addition of orange and spicy seasonings. It comes from rural cuisine and has graced Christmas Eve tables for generations, serving as a refreshing, warming drink after heavier dishes. This version has a distinct orange note and a gentle spiciness from ginger and anise, making it visually appealing (the contrast of dark fruits with fresh orange slices) and flavorful — the sweetness of the dried fruits balances the tartness of the citrus and the aroma of the spices. Serve warm or chilled, solo or with a splash of rum (optional) — great for Christmas Eve, holiday gatherings, or as a warming winter drink.

Ingredients Used

Ingredients (13)

Servings:
6
  • Dried plums (pitted) 150 g
  • Dried apples 100 g
  • Dried pears 100 g
  • Dried apricots 80 g
  • Orange (fresh) 1 szt.
  • Water 1500 ml
  • Brown sugar 80 g
  • Fresh ginger 20 g
  • 🌿 Przyprawy
  • Ground cinnamon 4 g
  • Goździki (całe) 10 szt.
  • Star anise 0.6 szt.
  • ✨ Opcjonalne
  • Honey (optional) 30 g
  • Rum (dark, optionally) 50 ml
💰 Szacowany koszt dania: ~19.41 PLN (3.24 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the dried fruit

1

Prepare the fruits: check the dried fruits for any pits or pieces of skin. If the plums or apricots are very hard, place them in a bowl and pour 200 ml of warm (not hot) water over them for 20 minutes to soften. Cut the apples and pears into smaller pieces of about 2-3 cm if they are large, so they release their flavor more quickly. Wash the orange thoroughly, slice one into rounds (round slices about 4-5 mm thick), and from the other, peel off the skin thinly (only the orange part, without the bitter white layer) and cut it into narrow strips.

Ingredients: Dried plums (pitted), Dried apricots, Dried apples, Dried pears, Orange (fresh)
Use a large, flat bowl for soaking the dried fruit. If you don't have time to soak, you can extend the cooking time by 10-15 minutes, but soaking improves the texture and shortens the cooking time.

Cooking compote

2

In a large pot with a capacity of at least 3 liters, pour in 1200 ml of water (leave 300 ml for later). Add the drained dried fruits (plums, apples, pears, apricots) if you soaked them, along with whole orange slices and the peel. Add freshly chopped ginger (20 g). Place the pot over medium heat and bring to a boil.

Ingredients: Water, Dried plums (pitted), Dried apples, Dried pears, Dried apricots, Orange (fresh), Fresh ginger
The best pot has a thick bottom (e.g. enameled or stainless steel with a multi-layered bottom) — it prevents burning and allows you to control the temperature. Stir with a wooden spoon at the beginning as the temperature rises.
3

When the contents of the pot start to boil, reduce the heat to low and gently skim off the foam with a slotted spoon. Add brown sugar (80 g), cinnamon (4 g), cloves (2 g), and star anise (3 g). Partially cover the pot with a lid (leave a small gap for steam) and simmer on very low heat for 20-25 minutes — the fruits should become soft but retain their shape. Check every 7-8 minutes: if the liquid level has dropped significantly, add the remaining 300 ml of water and continue cooking.

Ingredients: Brown sugar, Ground cinnamon, Goździki (całe), Star anise, Water, Dried plums (pitted)
Use a slotted spoon or a sieve to collect the foam. Cook gently over low heat — too vigorous boiling will break down the fruit and make the compote cloudy.

Seasoning

4

After 20-25 minutes, turn off the heat and let the pot sit for 10 minutes to allow the flavors to meld. Taste the compote with a spoon — it should be aromatic, moderately sweet, and slightly tangy from the orange. If it's not sweet enough, add honey to taste (optional) after cooling to about 50-60°C (honey added to liquid that is too hot loses its properties). If you want an alcoholic version, pour the compote into cups and add 8-10 ml of rum to each cup just before serving.

Ingredients: Honey (optional), Rum (dark, optionally)
If you are using honey, first check the temperature of the liquid — ideally, add it when the drink has slightly cooled down. Use a wooden spoon for mixing.

Serving

5

Pour the compote into a jug or directly into glasses/small bowls. Garnish with a slice of orange and optionally a piece of dried apricot or plum on the rim of the vessel. Serve hot (ideally 60-70°C) or chilled (after completely cooling in the fridge). If serving on Christmas Eve, place small bowls with extra fruit from the compote alongside so guests can sweeten it or add rum.

Ingredients: Orange (fresh), Dried plums (pitted), Dried apricots
Use porcelain bowls or heatproof glasses for serving hot. Chilled compote goes well in tall glasses with ice cubes and a slice of orange.

Fun Fact

💡

Dried fruit compote is a traditional drink of Polish Christmas cuisine — in the past, dried fruits were one of the few available methods of preserving fruits for winter, and the compote also had symbolic significance as a symbol of abundance and hospitality.

Best for

Wigilia Świąteczne spotkania Chłodne, zimowe wieczory

Tips

🍽️ Serving

Serve warm in small bowls as a sweet touch after a hearty meal; for the adult version, add a splash of dark rum to each cup just before serving. For a visual effect, garnish with a slice of orange and a sprig of fresh mint or a cinnamon stick at the edge of the dish.

🥡 Storage

Store in an airtight container in the refrigerator for up to 5 days. Before serving again, heat gently to 60-70°C; do not bring to a boil to avoid breaking down the fruit. You can also freeze in plastic containers without alcohol (for up to 2 months) — after thawing and reheating, the flavor will be slightly milder.

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