Kompot is a non-alcoholic sweet beverage of Slavic origin, that may be served hot or cold, depending on tradition and season.

4 whole Davidson plums
150g red currants
200g sliced poached seasonal fruit (see recipe below)
2 tbsp sugar
8 -10 cups water
4 fresh lemon slices, and 30ml juice (optional)


Over a low heat, warm fruit and liquid to a simmer, allowing sugar to dissolve and fruit to cook and collapse; cook for approximately 30 minutes, topping water up a little to replace what has evaporated. Taste the Kompot to adjust for sweetness, add sugar if desired, or to add tartness, squeeze a little lemon juice and add 3-4 slices of lemon, and cook for a further 10 minutes.

Allow to cool slightly and serve (for warm winter Kompot), or allow to cool completely and refrigerate before serving in summer.

Poached Seasonal Fruit

We used 2 persimmons, 2 peaches, 2 nectarines and 2 pears
4 cups cold water
3 cups brown sugar
1 large knob of ginger, peeled and grated
Juice and zest of 1 lemon
1 vanilla pod, seeds scraped


1. Place all ingredients except the fruit in a saucepan and bring to the boil.

2. Reduce heat to a simmer, add the fruit and poach until soft.

3. Allow fruit to cool in liquid to infuse flavours. Can be preserved in jars.

Comments are closed.