Kompot w spirytusie
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Water |
| 1 | pounds | Fruit, dried (mixed; pears, figs, apricots and peaches) |
| 1 | cup | Prunes, pitted |
| ½ | cup | Raisins |
| 1 | cup | Sweet cherries pitted |
| 2 | Apples, peeled and sliced | |
| ½ | cup | Cranberries |
| 1 | cup | Sugar |
| 1 | Lemon, sliced | |
| 6 | Cloves, whole | |
| 2 | Cinnamon sticks | |
| 1 | Orange | |
| ½ | cup | Grapes, pomegranate seeds, or pitted plums |
| ¾ | cup | Brandy |
Directions
Combine water, mixed dry fruits, prunes and raisins in a pot large enough to hold all the ingredients. Bring to a boil, cover and then simmer for about 20 minutes (or until the fruit is plump and tender).
Add cherries, apples and cranberries. Stir in sugar, lemon and spices. Cover and simmer for about 5 minutes.
Grate orange peel and set aside. Peel and section the orange (removing the skin and white membrane). Add to fruits in kettle.
Stir in grapes and brandy. Bring just to boiling and then remove from heat. Stir in the orange peel, cover and let stand 15 minutes.
NOTES:
* 12-fruit compote with spirits -- This recipe could be used as part of a 12- course meal known in Polish as Wigilia, or on its own.
Wigilia is eaten after sundown on Christmas Eve.
: Difficulty: easy.
: Time: 1 hour.
: Precision: No need to measure.
: Original recipe passed down through the generations and translated from Polish into English (with a few mods) by Edward Chrzanowski : MFCF, University of Waterloo, Waterloo, Ontario, Canada : echrzanowski@... or
{ihnp4,allegra,utzoo}!watmath!echrzanowski : Copyright (C) 1986 USENET Community Trust