Dried compote on the Christmas Eve table is a tradition that has both health and historical reasons. Dried fruits facilitate digestion, which is very helpful after Christmas feasting. There was a time when there was no access to fresh pears, apples or plums in winter, so this drink has accompanied holidays for centuries.
The most common cause of bitterness in dried compotes is an excess of intense spices. Cloves or cardamom give the drink a spicy flavor, but large amounts of them will completely cover the taste of dried fruit. Even if you add only a few of them, they will remain for a long time and will transfer all their bitterness to the compote. The effect will be similarly unpleasant. On the other hand, if we do not add them, the drink will be bland.
The bitterness of the compote may also result from inappropriate proportions of fruit. The predominance of prunes will make the drink too smoky. It is necessary to break the taste with dried pears and apples. A bland compote is created when too little dried fruit is used. Its flavor will then be blurred and little will be able to save it.
Also, overcooking or cooking for too long will cause the fruit to release bitter or cloying notesand the aromas will dilute. We often forget to properly soak the herbs. This is a step that allows the fruit to release some of its flavor and texture before it is cooked.
The most frequently used and proven set is dried apples, pears, plums and possibly apricots. This is a classic that gives a harmonious, slightly sweet and warm taste. Dried plums, especially smoked ones, add depth of flavor. In turn, apples and pears add lightness and a fruity, fresh character.
Additionally, they will work great dried apricots or raisins for a delicate, sweet note. Some people add it to dried fruit compote cranberries or figs. This is a great option if you want a more complex, rich flavor. However, it is better to use it in moderation so as not to overwhelm the compote and to make it taste just like grandma’s. And the most important rule: it is better to add more dried herbs and then dilute the compote with water, rather than the other way around. Nothing can save a watered down drink.
My grandmother followed the rule that it is better to add too much fruit than spices. That’s why her dried compote was always clear and aromatic. With all this, its preparation does not take much time.
Ingredients:
- 100 g dried plums;
- 100 g dried apples and pears;
- 100 g dried apricots;
- 100 g of dried cranberries;
- 1 star anise;
- 1 cinnamon stick;
- 3-5 cloves;
- 3-4 cardamom seeds;
- optionally, juice from 1 orange;
- sugar or honey to taste.
Preparation method:
Rinse dried fruit in cold water. Then put them in a pot and pour three liters of cold water over them. Mix everything and set aside for 12 hours.
After this time, bring everything to a boil. Reduce the heat and simmer for another 10 minutes. Then add spices and cook for another 10 minutes. Add orange juice and set aside for 2-3 hours. Now the compote is ready, but it is best to strain it. Thanks to this, there will be no pieces of falling fruit and spices in it.
Source: guster.pl, Terazgotuje.pl
