When I was 16, I went to Poland. It was the first time I’d ever been outside of North America and I was thrilled to be seeing more of the world. I went with a small group of fellow teenagers from my Unitarian church, to be native speakers at English immersion camp outside of Warsaw.
It’s been twenty years now since that trip and while many of the specifics have blurred, I still remember the meals clearly. They were served family style at long tables, with benches on either side. Breakfast and dinner were much the same, consisting of sturdy rolls, cheese, butter, yogurt, jam, sliced cucumber, fruit, and often some ham or sausage. We drank tea, milk, and water.
The main meal was served at lunchtime and always consisted of three simple courses. First there would be soup (I had my first chilled cucumber soup that summer). Then there would be cooked meat, potatoes, and a vegetable. To finish, a fruit-based dessert. And in the upper right hand corner of the place setting, you also had a small glass filled with lukewarm juice, with a piece of cherry or plum resting at the bottom. This was the kompot.
The first time I was confronted by a glass of kompot, I was wary. It was unlike any beverage I’d had in the US and the soften fruit in the bottom gave me pause. After one taste, I was among the kompot converted. It was mildly sweet and refreshing, reminding me slightly of what Kool Aid might be if made with fresh fruit.
A few weeks back, 20 pounds of cherries arrived on my doorstep, sent by the Washington State Fruit Commission as part of the Canbassador program. As I gazed at those cherries pondering how to best use them, a memory of the kompot popped into my head. After a few quick searches, I cobbled a recipe together and brewed up a batch of cherry kompot. After it had cooled a little, I ladled up a glass and it tasted of that summer 20 years ago.
Cherry Kompot
Ingredients
- 1 gallon filtered water
- 1 1/2 pounds cherries remove stems but don't worry about the pits
- 1 cup sugar
Instructions
- Combine the water, cherries, and sugar in a medium stockpot.
- Set over high heat and bring to a boil.
- Once it reaches an active boil, reduce the heat to medium-high to maintain a gentle simmer, and cook for 20 to 25 minutes.
- Once the fruit has split and the color of the liquid has taken on a ruby hue, it is done.
- Remove the pot from the heat and set it aside to cool.
- Drink warm or chilled, making sure to give each glass a piece of fruit or two.
- The kompot can be made and kept in the fridge for 4-5 days. Any longer than that and it may start to ferment slightly. I kept mine for about three weeks and by the end of its life, it was slightly fizzy and a bit boozy. This is not a bad thing to my mind, but you wouldn't want to serve it to kids in that state.
Love this cherry compot! It doesn’t last long here, and I have leftover cherries. Is there some way to use them besides putting them in the bottom of the glass?
I typically just eat them with the drink. But you could roast them and add them to savory dishes. That would be delicious.
I grew up eating a version of this. We call it Fruit Soup because it’s made with all the summer fruit ( peaches, nectarines, plums, cherries, strawberries & blueberries). We eat it plain or with yogurt or sour cream, eaten for breakfast, lunch or dessert. Will ne cooking a pot of this tomorrow
I want to make the cherry kompot. I’ve had it plenty of times is poland and they can theirs! I know they put it in a cool place and have never seen it fermented. I imagine this is kept until consumed?
I really don’t know how best to go about canning the kompot. I’ve not seen any tested techniques to preserve it.
Okay you said the cherry drink would ferment if left too long what do you do with it once it ferments yes you can drink it but what else and how long will it keep
I can’t advise you the fermentation of the cherry kompot. That’s not my area of expertise.
Such a good idea. I need to keep this in mind for the next half-bag of cherries we just can’t finish eating (which happens surprisingly often, considering how short cherry season is).
Great Balls of FIRE that’s good. One batch, and we’re hooked. I already make sour cherries into jam, syrup, maraschino cherries, pie, etc. – but i had some sweet cherries that the kids weren’t eating fast enough. Well, they will now!
Hooray! So glad you like it!
You’ve got me hooked! I also have make a cherry shrub, and cherry ice cream this summer, and I love cherry preserves, too. As soon as I see them for sale here!
Hi Marisa! I’ve lost your email and am wondering if you are still connecting philly swappers to fruit sellers? I’m searching for some good fruit, please email me jsknipe at comcastdotnet
Jennifer, I’m not really doing that any more. Your best bet is to get in touch with the folks at the Fair Food Farmstand. They often have good deals for canners!
Do you think this would work with other summer fruit, besides stone fruit?
This sounds so delicious and simple. If I can come up with the cherries, I will try it with coconut sugar.
thanks for the idea. I have some cherries – not quite enough to make compote & I don’t want to pickle them so this could be the answer. I’m thinking I could freeze some or maybe make ice cubes since I’m not sure I could drink it all in a couple days.
Are these sweet cherries, or pie cherries?
I used sweet cherries, but it would also be lovely with the tart ones.