Uzvar (Dried Fruit Compote)
Submitted by pfj5260
This Eastern European compote simmers dried apples, pears, prunes, and raisins in apple cider with honey and warm spices. A make-ahead fruit dessert that improves over two weeks in the fridge.
YIELD
10 servingsPREP
10 minCOOK
30 minREADY
45 minIf you’ve never heard of uzvar, think of it as the Eastern European answer to mulled wine, except it’s built around dried fruit instead of grapes.
Prunes, raisins, dried apples, and pear quarters steep in apple cider with whole cloves and lemon peel until they puff up and turn impossibly tender. The cooking liquid gets strained off and reduced to a glossy concentrate before honey and cinnamon bring everything together.
The trick is restraint. This compote should taste of fruit first, with the honey playing backup, not lead. A good squeeze of lemon keeps everything bright and balanced.
Kitchen Tips
- Start tasting the liquid before you add all the honey. Your dried fruit and cider already carry natural sweetness, so you may need half the amount called for.
- Simmer gently, never boil. High heat turns the fruit to mush before the flavors have time to meld.
- This compote is a natural make-ahead recipe. The flavors actually marry and improve after a day or two in the fridge.
Ingredients
Directions
Combine the fruit in a large pot and fill with enough cider to cover it by a third more.
Note: The fruit will absorb a lot of liquid.
Add the cloves and lemon peel.
Simmer until the larger pieces are cooked but not falling apart.
Pour off the liquid into a pan and cook until reduced by ⅓.
Add the honey, cinnamon, lemon juice, and fruit.
Reheat, stirring.
Taste, and add more lemon juice if needed.
It should not be cloying sweet, the taste of the fruit should dominate.
Serve warm in crystal or clear glass bowls.
Keeps in the refrigerator for up to 2 weeks.
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