Kompot and juice

03/04/2024

03/04/2024

Simmer dried fruit and spices for Dried Fruit Kompot or Kompot z Suszonych Owocow, one of the 12 traditional dishes for Christmas Eve or Wigilia in Poland.

03/04/2024

03/04/2024

03/04/2024

Kompot or compot, as used in as prepared in Central and Eastern Europe and West Asia, refers to boiled fruits (either fresh or dried), served either as a drink or as desert (stewed fruit) depending on the region in question. When served as stewed fruits, it is essentially identical with the French compote, which is the origin of the term. When served as a drink, it is also known as взвар vzvar or узвар uzvar from the Slavic root word meaning "to boil".

03/04/2024

As a drink it is a non-alcoholic sweet beverage that may be served hot or cold, depending on tradition and season. It is obtained by cooking fruit such as strawberries, apricots, peaches, apples, raspberries, rhubarb, plums, or sour cherries in a large volume of water, often together with sugar or raisins as additional sweeteners. Sometimes different spices such as vanilla or cinnamon are added for additional flavour, especially in winter when kompot is usually served hot. Kompot is popular in Central and Eastern European countries as well as in Southern Europe.