Fresh Plum Kompot

Ingredients

• 2 litres (9 cups)water
• 1 kg (2 pounds)plums
• 170 g (12 tablespoons; 6 oz)sugar

Instructions

1. 1

   Prepare the plums

   Remove the stones from the plums, then cut each plum into 6 slices.

2. 2

   Boil the fruit

   Bring the water to the boil. Once it is boiling, add the plums and boil them for 15 minutes.

3. 3

   Add the sugar

   Take the pan off the heat, add the sugar and stir until well mixed.

4. 4

   Cool and infuse

   Leave the water and plums to stand for about 2 hours, allowing the drink to cool and take on the plum flavour.

5. 5

   Chill to serve

   Refrigerate the drink until cold, then serve.

What is plum kompot?

Kompot is a traditional fruit drink found across Russia and other parts of Eastern Europe. It is made by simmering fruit in water, then serving the flavoured liquid cold or warm.

This version uses fresh plums and just sugar and water. Simmering the sliced fruit, then letting it steep off the heat, gives the drink time to develop a rounded plum flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 97 calories, 0g protein, 24g carbs, 0g fat.

The listed carbohydrates come mainly from the sugar and plums; this drink contributes very little protein or fat. Pair a glass with a meal containing a protein source and vegetables for a more balanced plate.

Choosing the plums

Ripe plums: Choose fruit that is fragrant and gives slightly when pressed, but is still firm enough to slice neatly. Very ripe fruit may break down more during boiling.

Even slices: Cut each plum into 6 pieces as directed so the fruit cooks at a similar rate and releases its flavour into the water.

Boiling and infusing

Boiling water: Add the plums only after the water reaches a boil, then simmer them for the specified 15 minutes. Keep an eye on the pan so it does not boil over.

Off the heat: Stir in the sugar after removing the pan from the hob. The roughly 2-hour rest lets the drink cool and the plum flavour infuse before refrigeration.

Sweetness and texture

Sugar: The recipe uses 170 g, added after cooking. Stir thoroughly so it dissolves throughout the drink.

Fruit pieces: The method leaves the cooked plums in the drink while it cools. If you prefer a clear pour, strain the liquid before chilling; this changes the serving texture, not the infusion.

Timing and chilling

The stated total time is 45 minutes, but the method also calls for about 2 hours of standing time and further chilling in the refrigerator. Allow extra time if you want the drink properly cold when serving.

Use a large pan for the 2 litres of water and fruit, and let the mixture cool before placing it in the fridge.

How to serve it

Serve kompot cold in glasses, with some plum pieces if you like. It works well alongside a meal or as a simple summer refreshment.

For a table with more variety, pair it with savoury pastries, sandwiches or a light meal; the sweet fruit drink offers a contrast to salty flavours.

Recipe notes & tips

• Use a pan large enough to hold the water and plums without risking a boil-over.
• Stir the sugar well after taking the pan off the heat so it dissolves evenly.
• Keep the plums in the liquid during the resting period to let their flavour infuse.
• Allow time for both the 2-hour steep and the final refrigerator chill.
• Taste the chilled drink before serving; the perceived sweetness can change as it cools.

Variations

• Mixed fruit: Replace some of the plums with sliced apples or pears, keeping the total fruit amount similar.
• Cinnamon: Add a cinnamon stick while the plums boil, then remove it before chilling.
• Citrus: Add a strip of lemon or orange peel during the infusion and remove it before serving.
• Less sweet: Reduce the sugar to suit your taste, stirring it in after cooking as directed.
• Clear drink: Strain out the cooked fruit after the infusion for a smoother pour.

Common mistakes to avoid

• Adding plums too early: Wait until the water boils so the recipe's cooking timing starts as intended.
• Skipping the steep: Leave the fruit in the liquid for about 2 hours to develop the plum flavour.
• Undissolved sugar: Stir thoroughly after adding the sugar off the heat.
• Rushing the chill: Refrigerate until cold rather than serving while still warm.
• Overcooking the fruit: Keep to the stated 15-minute boil so the slices do not break down more than necessary.

How to store

Refrigerate the cooled kompot in a covered jug or container and use within 3 days. Serve cold; there is no need to reheat it.

Frequently asked questions