Valeria, one of our very active volunteers, shared this recipe idea for Kompot with us after picking some Manitoba pears.

Kompot , according to, is a Russian beverage made by stewing fruit in water with sugar, cooling this mixture, and then serving the liquid in a glass. There are a number of different varieties that can be made using this basic structure, and just about any fruit can be used. Though this drink can be served warm or hot, somewhat similar to a mulled cider, the flavors will intensify while cooling so it is typically served cold. Kompot can also be made using dried fruits, in which case it is usually referred to as uzvar instead.

Valeria’s Manitoba Fruit Kompot


There’s no right or wrong to the amount of fruit, the variety of fruit or the amount of sugar you use for Kompot.  Use what you have available and adjust the sweetness to your liking.  The following is just a suggestion to get you started.  The idea is to infuse the fruit flavour into the water.

3-4 Apples
3-4 Pears
2-3 stalks or 1/2 cup diced Rhubarb
1 cup Sugar
10 cups Water

I just had apples and pears, no rhubarb for this Kompot

Prepare the fruit  –  wash, core, slice.
Place water and sugar in a large pot.
Bring to a boil.
Add fruit.
Bring back to a boil.
Reduce heat and cook covered for about 10 minutes.
Cool for several hours to let flavours intensify.
Serve with or without the fruit.
Enjoy your drink!

What about the fruit?

Eat it!  Here are some ways to enjoy it:

  • Pour into the drinking glass.
  • Strain out and serve in a dessert bowl.
  • Use it for a fruit smoothie.
  • Puree it and use like applesauce.
  • Puree it, place it in the dehydrator and make fruit leather.
  • Serve with ice cream.

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