FRUIT KOMPOT

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Fruit Kompot image

A great way to use up overripe fruit, this invigorating Eastern European beverage is a little like a grown-up fruit punch. Peaches, nectarines, and plums are perfect but any combination of soft, fragrant fruit will work. Kompot is great as is, but you can spike it, too: Just add a splash of vodka or gin to the pitcher, or top off glasses with Champagne.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Drink Recipes

Time 4h45m

Yield Makes 1 1/2 quarts

Number Of Ingredients 5

3 pounds stone fruit, such as peaches, plums, cherries, and/or apricots, pitted and chopped (6 cups)
2 cups mixed fresh berries
1/2 cup sugar
2 cinnamon sticks, broken up into pieces
1 to 3 tablespoons fresh lemon juice

Steps:

  • In a large heavy pot combine stone fruit, berries, sugar, and cinnamon sticks. Mash with a spoon or potato masher and let stand 10 minutes to release juices.
  • Add 8 cups water to pot and bring to a boil; reduce heat to medium-low and simmer 10 minutes. Skim foam from surface. Remove from heat; let cool completely.
  • Refrigerate, covered, at least 4 hours and up to 12 hours. Strain through a sieve and add fresh lemon juice to taste, up to 3 tablespoons.
  • Serve over ice with more chopped fruit, if desired. Kompot can be refrigerated in an airtight container up to 1 week.

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