COMPOTE - UZVAR - Stewed Dried Fruit (3 recipe variations)

[Olga Drozd]

Compote - Stewed Dried Fruit - Uzvar

You may use your own combination of dried fruits.

1 pound dried apricots
1 pound mixed dried fruits
1/2 pound pitted, prunes
1 cup golden raisins
1 lemon, sliced or 1 orange, sliced
2 cinnamon sticks
5 whole cloves
10 cups water
1 cup granulated sugar or 1 cup honey may be used
Brandy or orange liqueur (optional) to taste

Place all dried fruits, lemon, cinnamon, and cloves in a non aluminum saucepan.

Add water, cover, and let stand for 4 hours or overnight.

Add sugar, bring to a boil and simmer, covered, until fruit is tender, about 10 minutes.  Taste, adding sugar or honey, if desired.  Let cool slightly.  Add brandy, if desired.

12 to 16 small servings.

[Olga Drozd]

Ukrainian Dried Fruit Compote Uzvar -Stewed Fruit

4 ounces dried prunes, pitted
4 ounces raisins
8 ounces dry apple slices
8 ounces dry pear quarters
1 cup honey (clover or wild)
1 stick cinnamon
6 cloves
2 quarts apple cider
juice and peel of 1 lemon

Combine fruit in a large pot and fill with enough cider to cover it by a third or more. (The fruit will absorb a lot of liquid.) Add cloves and lemon peel. Simmer until the larger pieces are cooked but not falling apart. Pour off liquid and cook until reduced by a third. To reduced liquid add honey, cinnamon, lemon juice, and fruit.

Reheat, stirring. Taste, and add more lemon juice if needed. It should not be cloyingly sweet; the taste of the fruit should dominate.

Serve warm in crystal or clear glass bowls. Keeps in the refrigerator for up to 2 weeks.

[Olga Drozd]

Compote - Uzvar - Stewed Fruit

3 cups water
1 pound mixed dried fruits including pears, figs, apricots, and peaches
1 cup pitted prunes
1/2 cup raisins or currants
1 cup pitted sweet cherries
2 apples, peeled and sliced or 6 ounces dried apple slices
1/2 cup cranberries
1 cup sugar
1 lemon, sliced
6 whole cloves
2 cinnamon sticks
1 orange
1/2 cup grapes, or pitted plums
1/2 cup fruit flavoured brandy

Combine water, mixed dried fruits, prunes, and raisins in a 6 quart kettle.  Bring to boiling.  Cover; simmer about 20 minutes, or until fruits are plump and tender.

Add cherries, apples, and cranberries.  Stir in sugar, lemon, and spices.  Cover; simmer 5 minutes.

Grate peel of orange; reserve.  Peel and section orange, removing all skin and white membrane.  Add to fruits in kettle.

Stir in grapes and brandy.  Bring just to boiling.  Remove from heat.  Stir in orange peel.  Cover; let stand 15 minutes.  About 12 servings.