Traditional warming spiced compote with cinnamon foam - photo 1
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Traditional warming spiced compote with cinnamon foam

Dishes for Special Occasions Drinks 60 min Medium 7 wyświetleń ~30.05 PLN - (0)
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Description

A traditional, seasonal drink for cooler days: an aromatic, slightly sweet compote made from apples, dried plums, and oranges, seasoned with spicy spices and served with a fluffy cinnamon foam based on heated egg whites. The origin of such compotes dates back to home, festive kitchens in Central Europe, where dried fruits and spices were served as a warming infusion. The drink has a rich, sweet-and-sour flavor, a deep color from the dried plums and oranges, and a decorative, creamy foam that adds elegance. It pairs perfectly with buttery or crumbly cookies and can also be served as a non-alcoholic alternative during holiday gatherings. It looks impressive in clear glasses with slices of orange and a plum on the rim.

Ingredients Used

Ingredients (14)

Servings:
6
  • Water 1500 ml
  • Apple 2.5 szt.
  • Dried plums (pitted) 200 g
  • Orange 1.5 szt.
  • Lemon 0.8 szt.
  • Brown sugar 80 g
  • Egg (whites from 2 eggs) 2 szt.
  • Powdered sugar 30 g
  • 🌿 Przyprawy
  • Cinnamon stick 6 szt.
  • Cloves 4 g
  • Cardamom (ground or in pods) 1 łyżeczka
  • Ground cinnamon 2 g
  • ✨ Opcjonalne
  • Honey (optional) 50 g
  • Cognac / brandy (optional) 60 ml
💰 Szacowany koszt dania: ~30.05 PLN (5.01 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the compote

1

Prepare the fruits: wash the apples and oranges under running water. Cut the apples into quarters, remove the cores with a knife, and slice them into thick pieces (~5 mm). Cut the oranges in half and slice them (do not peel the skins). Cut the lemon in half and squeeze the juice into a small bowl — save a slice for decoration if desired.

Ingredients: Apple, Orange, Lemon
Use a cutting board and a sharp fruit knife. If you don't want the orange peel in the liquid, you can just squeeze the juice and use the peel separately as a decoration.
2

In a large pot (with a capacity of at least 3 liters), pour in 1500 ml of water. Add 80 g of brown sugar, 200 g of dried plums, 2 cinnamon sticks, 4 g of cloves, and 2 teaspoons of cardamom. Heat over medium heat, stirring with a wooden spoon, until the sugar dissolves (2-3 minutes).

Ingredients: Water, Brown sugar, Dried plums (pitted), Cinnamon stick, Cloves, Cardamom (ground or in pods)
Use a heavy-bottomed pot to prevent burning. Stir with a wooden spoon. The sugar should completely dissolve and the liquid should be clear — if you feel any fine crystals, continue heating.
3

Increase the heat to high — bring the mixture to a gentle boil. Once it starts boiling, reduce the heat to low and add the chopped apples. Simmer for 12-15 minutes — check with a fork: the apples should be soft and slightly translucent, but not completely falling apart.

Ingredients: Apple
Cook with the lid partially ajar (e.g., cover the pot at an angle) to allow steam to escape; this will concentrate the flavor, but the fruit won't become mushy. If the compote is boiling too vigorously, lower the temperature — strong boiling breaks up the fruit.
4

5 minutes before the end of cooking, add the orange slices and the juice from 60 g of lemon. If you want a sweeter taste, you can add 50 g of honey at this point (optional) — remember not to add honey to boiling liquid (lower the temperature before adding). After 5 minutes, turn off the heat and let the pot sit covered for 10 minutes to allow the flavors to meld.

Ingredients: Orange, Lemon, Honey (optional)
Adding the orange at the end will preserve the fresh aroma and the nice color of the slices; add the honey only when the liquid stops boiling (below ~50°C) to avoid destroying its properties.

Straining and seasoning

5

After 10 minutes, strain the compote through a fine sieve into a clean pot or pitcher to remove the cloves, cinnamon sticks, and larger pits. Leave the fruits (plums, orange slices, and apple slices) in the sieve — you can serve them as a side or use them for decoration. Taste the compote and if necessary, season with a teaspoon of lemon juice or a bit of sugar.

Ingredients: Dried plums (pitted), Cinnamon stick, Cloves
Use a metal strainer with fine mesh and a large container below to catch all the liquid. If you want a clearer drink, strain it again through cheesecloth.

Cinnamon foam (Swiss method)

6

Prepare the meringue: in a metal or heatproof bowl, place the egg whites from 2 eggs and 30 g of powdered sugar. Set the bowl over a pot of gently simmering water (bain-marie) — the water should not touch the bottom of the bowl. Whisk evenly for about 3-4 minutes, until the mixture is warm and the sugar dissolves (you can check between your fingers — there should be no sugar crystals).

Ingredients: Egg (whites from 2 eggs), Powdered sugar
Use a metal bowl that conducts heat well. The temperature of the mixture in the Swiss method should reach about 60°C — if you have a thermometer, that's perfect; if not, testing with your finger between two fingers (warm, but not burning) is sufficient.

Cinnamon foam (whipping)

7

Remove the bowl from the water bath and beat the egg whites with a hand mixer or stand mixer on high speed for 4-6 minutes, until the mixture becomes thick, glossy, and forms stable, stiff peaks. At the end of beating, add 2 teaspoons of ground cinnamon and briefly mix to evenly distribute the spice.

Ingredients: Egg (whites from 2 eggs), Powdered sugar, Ground cinnamon
Use a clean, dry bowl (no fat and yolk). If you don't have a mixer, you can whisk very vigorously by hand — it will take more time (8-12 minutes). The mixture should be thick and glossy; if it separates, it means there was not enough sugar or the bowl was greasy.

Serving

8

Gently heat the strained compote to serving temperature (about 60°C) — it should be hot but not boiling. Ladle the compote into clear glasses or bowls. For each serving, add 1-2 tablespoons of the prepared cinnamon foam. Garnish with a slice of orange and one dried plum. For the adult version, add 10 ml of cognac/brandy to each serving just before serving (optional).

Ingredients: Dried plums (pitted), Orange, Honey (optional), Cognac / brandy (optional)
The best dishes are transparent stemmed glasses or heat-resistant bowls — presentation is important. The foam will maintain its fluffy structure for several minutes; serve immediately after plating. Do not pour boiling compote over the foam — first, slightly cool the compote.

Finishing and serving

9

If you want to achieve a lightly toasted surface on the meringue, use a kitchen torch (briefly pass the flame over the top of the meringue) — be careful not to burn the sugar. Alternatively, you can serve the meringue without toasting. Serve the compote hot with a spoon for scooping out the fruit.

Ingredients: Powdered sugar
Use a crème brûlée torch from a distance of 10-15 cm and keep moving to avoid burning. If you don't have a torch, skip this step.

Fun Fact

💡

Compotes made from dried fruits are a traditional drink in many Central European countries — in the past, they were prepared for winter from dried supplies, and the spices were meant not only to add flavor but also to provide warmth.

Best for

Święta i rodzinne spotkania Wieczory pod kocem Wigilia Przyjęcia zimowe

Tips

🍽️ Serving

Serve in clear, thick glasses or heatproof bowls. Accompany with butter cookies or gingerbread. For a festive touch, add a slice of fresh orange and a dried plum on the rim of the glass. Pour the alcoholic version just before serving to retain the aroma.

🥡 Storage

Store the compote in the refrigerator in a tightly sealed container for up to 3 days. Keep the foam separately in the refrigerator in a sealed container for a maximum of 24 hours and whip it again shortly before serving if it has lost volume. Heat the compote slowly over low heat — do not let it boil to avoid losing its aroma.

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