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 Traditionalpeach kompot | |
| Alternative names | Compot or uzvar |
|---|---|
| Type | Preserved food ordrink |
| Course | Dinner or celebration |
| Place of origin | Europe |
| Region or state | PrimarilyCentral,Eastern,Southern Europe, theBalkans and theCaucasus |
| Serving temperature | Hot, cold, or at room temperature |
| Main ingredients | Water,sugar, variousfruits |
Kompot orcompot, as prepared inEurope andWest Asia, refers to boiled fruits (typically fresh or dried) served either as a drink or a dessert depending on the region. When served as a dessert, it is essentially identical to the Frenchcompote, which is where the term "kompot" originates from.
As a drink, kompot is a sweet, non-alcoholic beverage that may be served hot or cold, depending on tradition and season. It is created by cooking fruit such asstrawberries,apricots,peaches,apples,raspberries,rhubarb,plums, orsour cherries in a large volume of water, often together withsugar,honey, orraisins as additional sweeteners. Sometimes different spices, such asvanilla orcinnamon, are added for additional flavour, especially in the winter, when kompot is usually served hot. Kompot is popular inCentral andEastern European countries, as well as in theCaucasus.[1]
Kompot is part of the cuisine of many countries in Central, Eastern, and Southern Europe, as well as in the Middle East and West Asia. It is known by a variety of names in these countries, such askompot inCzech andPolish,компот (kompot) inRussian,Ukrainian andBulgarian,kompót inSlovak and Hungarian,kompotas inLithuanian,komposto inTurkish,κομπόστα (kompósta) inGreek,կոմպոտ (kompot) inArmenian.[2][3][4] Making kompot was a common way of preserving fruit for the winter in Caucasian, Southern and Eastern European countries; in 1885,Lucyna Ćwierczakiewiczowa wrote in a recipe book that kompot "preserved fruit so well it seemed fresh".[5] Kompot is also known in manyCentral Asian countries.[6]
The consumption of kompot has been declining since the 1980s. With the end offood preservation in many Southern and Eastern European countries,[citation needed] kompot has been supplanted by fruit juice, soft drinks and mineral water, while it is still a popular beverage inGeorgia andArmenia.[7][8]
