Ukrainian Dried Fruit Compote

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This traditional Ukrainian dried fruit compote is a beloved part of the Christmas Eve Sviata Vechera table, where it represents one of the twelve meatless dishes. Dried apples, pears, prunes, apricots, and raisins are gently simmered with honey and a hint of citrus to create a fragrant, lightly sweet drink that can be enjoyed warm or cold.

Nutrition Facts

Per serving (estimated)

• 165 kcalCalories
• 0 gFat
• 0 gSaturated Fat
• 43 gCarbs
• 5 gFiber
• 33 gSugar
• 1 gProtein
• 15 mgSodium
• 430 mgPotassium
• 35 mgCalcium
• 1.5 mgIron
• 4 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the dried fruits

• 1 cup dried apple slices
• 1 cup dried pear halves or slices
• 1/2 cup pitted prunes
• 1/2 cup dried apricots
• 1/2 cup golden raisins

For the simmering liquid

• 8 cups cold water
• 1 cinnamon stick
• 3 whole cloves
• 1 long strip of lemon peel

For sweetening and finishing

• 1/3 cup honey, plus more to taste
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon vanilla extract
• Pinch of fine sea salt

Directions

1. Rinse all the dried fruits under cool running water to remove any dust or sulfites. Place them in a large bowl, cover with warm water, and let them soak for 10 minutes so they plump up and cook more evenly.
2. Drain the soaked fruits and transfer them to a large pot. Add the 8 cups of cold water, the cinnamon stick, whole cloves, and the strip of lemon peel.
3. Bring the pot slowly to a gentle boil over medium heat, skimming off any foam that rises to the surface. Once it reaches a boil, reduce the heat to low and let the fruits simmer uncovered for 20 to 25 minutes, until the apples and pears are tender but still hold their shape.
4. Remove the pot from the heat. Fish out and discard the cinnamon stick, cloves, and lemon peel strip.
5. Stir in the honey, vanilla, and salt while the compote is still hot but not boiling, so the honey keeps its floral aroma. Add the fresh lemon juice and taste; stir in a little more honey if you prefer it sweeter.
6. Cover the pot and let the compote rest for at least 30 minutes, or chill it in the refrigerator for a few hours; the flavors deepen considerably as it cools and the fruit absorbs more of the amber broth.
7. Serve the compote in mugs or small bowls with a generous spoonful of the rehydrated fruit and a little of the fragrant broth. It is traditionally offered alongside kutia and other Christmas Eve dishes, but it is also refreshing on a warm day when served over ice.
8. Store any leftovers in a covered jar in the refrigerator for up to 4 days; the fruit will continue to absorb the liquid and the compote will taste even better the next day.

Cook’s Notes

• Use a mix of light and dark dried fruits for the best depth of flavor; tart dried cherries or dried rose hips are a wonderful seasonal addition if you can find them.
• Always sweeten uzvar with honey rather than sugar, especially when serving it at the Christmas Eve table where it symbolizes prosperity and a sweet year ahead.
• Do not add the honey while the liquid is at a rolling boil, as high heat can dull its delicate floral notes and reduce its natural sweetness.
• For a clearer, jewel-like broth, strain the compote through a fine mesh sieve before adding the honey and serve the fruit on the side in a small bowl.
• The compote tastes even better the next day, so consider making it a day ahead and chilling it overnight for the deepest, most rounded flavor.

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