Kompot can be made with a variety of fruit and the amount of sugar added is variable according to taste. The original recipe uses purple basil, however my local shops were out – thankfully green basil tastes similar and does the trick. Also, the original recipe adds the basil after cooking, however I liked the floral note provided by cooking the basil together with the fruit.
| Servings | Prep Time |
| 3 quarts | 10 minutes |
| Cook Time | Passive Time |
| 50-60 minutes | 1 hour |
|
|
|
|
Kompot can be made with a variety of fruit and the amount of sugar added is variable according to taste. The original recipe uses purple basil, however my local shops were out – thankfully green basil tastes similar and does the trick. Also, the original recipe adds the basil after cooking, however I liked the floral note provided by cooking the basil together with the fruit.
|
Ingredients
- 3 apples
- 3 pears
- 6-8 plums (or 10-12 small)
- 1 cup sugar (or to taste)
- 1 sprig basil
- 3 quarts water
Servings: quarts
Units:
Instructions
- Halve or quarter the fruit and place into a large cooking pot with remaining ingredients. Place over a medium flame to boil. This gentle heating takes about 45 minutes, during which time the fruit will begin infusing the water with color and flavor. Towards the end of heating, taste for sugar, adding more as desired.
- Once boiling, reduce the flame to low, seal the pot with a lid. Simmer for 5 minutes.
- Remove from flame. Cool, covered, until room temperature, then transfer to a large canning jar or pitcher and refrigerate. The drink is typically stored with the softened fruit.
- When serving, the softened fruit may be enjoyed by the spoonful – simply add a little to each glass. Otherwise, strain before serving.