Kompot z Suszu
“A fragrant Polish drink of dried fruit, smoked plums, apples, and pears simmered with cinnamon and cloves, then served as a clear, lightly sweet beverage. Its smoky-sweet aroma is the signature scent of Polish Christmas Eve. It can be drunk warm or chilled.”
Where it comes from
Kompot z suszu is the dried-fruit drink of the Polish Wigilia, the Christmas Eve supper — smoked prunes, pears and apples simmered into a dark, fragrant compote. One of the twelve traditional Wigilia dishes, it is drunk warm or cool.
On the plate
The drink is sweet-tart and deeply aromatic, with the woody warmth of cinnamon and clove riding over a faint, beguiling smokiness from the dried plums. Light on the palate yet full of flavor, it tastes like Christmas in a glass. Lovely warm or icy cold.
How it works
Long simmering rehydrates the dried fruit and leaches their concentrated sugars and acids into the water, while smoked plums lend the characteristic depth. Whole spices infuse slowly without turning bitter, and off-heat steeping rounds out the flavor.
Variations
Summer kompot from fresh fruit, sugar-free versions, extra-smoky plum-heavy Wigilia style, spiced with orange peel
On the Palate
Ingredients
Serves 6
How it's made
8 steps · Show ↓10 min active · 60 min waiting
How it's made
8 steps · Show ↓- 14 min
Rinse the dried fruit and smoked plums under cold water.
- 23 min
Place the fruit in a pot with plenty of water.
- 32 min
Add cinnamon stick and a few cloves.
- 45 min
Bring to a boil, then reduce to a gentle simmer.
- 535 min
Simmer until the fruit is soft and the liquid is fragrant.
- 63 min
Sweeten lightly with sugar or honey if needed.
- 730 min
Let it steep off the heat to deepen the flavor.
- 83 min
Strain and serve warm or chilled.
