Winter Fruit Kompot
A medley of poached dried fruits — apricots, prunes, raisins, apples, peaches and pears — is handsome in a tall glass pitcher or crystal bowl. Although not traditional, a splash of brandy added to the mixture is delicious and compatible with the festive spirit.
Servings: 12 to 16
Ingredients:
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1 lb (500 g) dried apricots
1 lb (500 g) mixed dried fruits
1/2 lb (250 g) pitted prunes
1 cup (250 mL) golden raisins
1 lemon, sliced
2 cinnamon sticks
5 whole cloves
10 cups (2.5 L) water
1 cup (250 mL) granulated sugar (approx)
1/4 cup (50mL) brandy or orange liqueur (optional)
Preparation:
Place all dried fruits, lemon, cinnamon and cloves in a nonaluminum saucepan. Add water; cover and let stand for 4 hours or overnight.
Add sugar, bring to boil and simmer, covered, until fruit is tender, about 10 minutes. Taste, adding more sugar if desired. Let cool slightly and add spirits if desired. Serve warm or at room temperature.
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