Pictured above, a Russian (and nearby regions) fruit drink called kompot I’ve taken a liking to and make on occasion. It’s easy to make and it’s more delicious than anything I can get from the store IMO. It has a velvety mouthfeel, probably from natural pectin. Good stuff, very nice on a hot summer day.
See, it’s not all about writing and science fiction around here. When I titled this thing Seriously Eclectic I meant it.
Anyhow, all you have to do to make this tasty and brilliantly colored drink is put about 3 cups of cut fruit per liter/quart of water in a pot, add roughly 1/4 cup of sugar per quart of water (I measure mine a little scant; the batch I’m drinking above was 1 cup sugar to 5 quarts water), bring it to a boil, reduce heat and simmer for about half an hour, then let it cool in the pot and fish out the fruit. Serve cold.
Stone fruits work wonderfully: peaches, cherries, apricots, plums. Apples are nice, too. Berries are fine as well. Avoid citrus, the bitterness and acid aren’t going to play nice here. It’s an Eastern European drink, think fruits you can get there.
I’ve never tried melons, let me know if you do, and if it worked out well or not. I’m sure you could adulterate it with liquor with good results if you want — it being Russian, I’d advise vodka because Russia, duh.
The batch pictured involved red and black plums, cherries, blueberries, peaches, and a couple of pink lady apples. It’s wonderful.
The fruit chunks left over after you strain the kompot into containers is still a bit tart and retain a mild fruity taste. The morning after making the kompot, we had big bowls of oatmeal for breakfast. We heated some of the fruit, made a big divot in the middle of the oatmeal, dropped a teaspoon of honey in the bottom, and then heaped a big pile of the fruit on top. Delicious.
Aside from using the fruit as a topping for hot cereal or ice cream, you can heat it in a pot, add a little of the kompot back in, thicken with potato starch, and you have a refreshing fruit soup called kissel (so I’m told). I’m also told it’s eaten cold or hot; I’ve never tried cold because it’s so damn good hot with a bit of nutmeg and a tiny bit of ground clove.
So that’s today’s food/drink adventure. Back to science fiction or something like it in the next post.