Summer Fruit Punch (Kompot) 10.000

Stacy Zarin Goldberg for The Washington Post; food styling by Amanda Soto/The Washington Post

Aug 23, 2018

Known as kompot in Russian and Eastern European cuisine, this is a clever and nonalcoholic way to use up random bits of summer fruit. In her cookbook, "Kachka," chef Bonnie Frumkin Morales brilliantly suggests turning this into a float by serving it with a scoop of vanilla ice cream and topping with club soda.

We've used a blend of peaches, plums, strawberries and chokeberries here, but feel free to include apples, apricots, raspberries, gooseberries, fresh currants, blueberries and/or nectarines.

To read the accompanying story, see: Light, summery Eastern European recipes that smash the stereotype.

Make Ahead: The punch mixture needs to be refrigerated for at least 4 hours, or up to overnight.


Servings:
10

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 10 servings; makes 9 to 10 cups

Ingredients
  • 2 ripe peaches, pitted and quartered
  • 3 small to medium plums, pitted and quartered
  • 3 apricots, pitted and quartered (may substitute more plums or peaches)
  • 1 cup fresh strawberries, hulled and rinsed (may use frozen)
  • 3/4 cup sugar, or more as needed
  • 6 cups water
  • Vanilla ice cream, for serving (optional)
  • Club soda, for serving (optional)

Directions

Combine the fruit, sugar and water in a medium pot over medium-high heat; bring to a boil, stirring to dissolve the sugar, then reduce the heat to medium or medium-low -- just enough to maintain low, steady bubbling. Cook for about 5 minutes, or until the fruit softens (but doesn't break down or lose its shape).

Taste, and add more sugar as needed, stirring to make sure it has dissolved. Let cool to room temperature. Refrigerate for about 4 hours (or overnight), to cool completely. Store it in the pot, or transfer to an airtight container.

Once the punch is cold, ladle both the liquid and some of its fruit pieces into cups or mugs. Add a scoop of vanilla ice cream and top with a splash of club soda, if using. Serve with a spoon.

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Recipe Source

Adapted from "Kachka: A Return to Russian Cooking," by Bonnie Frumkin Morales with Deena Prichep (Flatiron Books, 2017).

Tested by Kara Elder.

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