In the Kitchen: Kompot

Dear Constant Reader,

It’s sour cherry season at The Manor and I’ve got a new recipe for you! Technically it doesn’t have to be made with sour cherries, but I’ve got them… oh, do I have cherries…

Kompot is a refreshing fruit drink from Eastern Europe. The recipe is super simple, just three easy to remember ingredients: water, sugar, and fruit!

For every gallon of water, you need one pound fruit and a cup of sugar. Because our pitcher only holds two quarts, I used half quantities (mostly) — 2 quarts (8 cups) water, a half cup of sugar and 12 ounces pitted sour cherries (for a more intense cherry flavor).

You can use any combination of fruit you like. If the fruit is large, like plums or peaches, cut into bite-sized chunks. For cherries, stem and pit them.

Put everything into a big pot and stir until the sugar is dissolved. Bring to a boil, then reduce heat. Simmer for 10 minutes then remove from the heat. Let the kompot cool in the pot.

Pour into a pitcher and chill overnight. You can serve it with or without the fruit.
Glass from Emporium 32

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