Christmas tradition revived: Crafting the perfect dried fruit compote

The tradition of making a dried fruit compote for Christmas Eve originates from Lemkos' cuisine. It was in this cuisine that a drink known as Yuhia was created, primarily from dried plums coupled with a pear and an apple. In present times, we have expanded our tastes to include more creative combinations of dried fruits and zesty condiments. Here, we offer advice on how to prepare this festive drink.

Dried fruit compote is a standard drink on the Christmas Eve table. It isn't just delicious, but it's also a nutritious way to consume dried fruits, which are full of vitamins and minerals. Even though the compote is easy to make, there are several key steps to remember.

The selection of fruits largely influences the taste and aroma of the Christmas Eve dried fruit compote. Traditionally, dried fruit compote includes dried plums, with additional dried apples and pears. This basic combination originates from the Lemkos' cuisine. In their tradition, Yuhia (also known as Christmas Eve dried fruit compote) carries a prominent dried plum aroma. Since 2007, this drink has been listed as a traditional product by the Ministry of Agriculture and Rural Development.

Presently, many opt for convenient ready-made mixes that contain the likes of dried apples, pears, plums, apricots, figs, or raisins. However, going for homemade dried fruits or those sold per weight normally results in better flavor. You can also enhance your compote by adding small quantities of dried cranberries, cherries, or raspberries. Avoid non-traditional fruits such as pineapples, bananas, mangoes, or papayas, as these do not complement the Christmas Eve ambiance. Furthermore, look for high-quality fruits that do not contain additional sugar, preservatives, or colorings.

Remember to soak the fruits before cooking. The ideal process involves soaking them in cold water for a few hours, ideally overnight, using roughly 11 ounces of fruit for a half-gallon of water. You then boil these fruits in the soaking water, simmering them over low heat in an uncovered pot for about 7 minutes from the moment of boiling.

Spicing your compote is a crucial part of the preparation. Consider adding a piece of cinnamon stick and a few cloves, or possibly a piece of vanilla bean. Once the drink has cooled down, you can sweeten it with honey or sugar. However, keep in mind that dried fruits are naturally sweet, so try not to overdo it with sweeteners. Near the end of cooking, add 2–3 slices of blanched lemon along with its peel.

After cooking, allow the compote to cool. Before the cooling process, remove the lemon slices and cloves if they were used, as failing to do so may result in the drink developing a bitter taste. Before serving, also remove all the remaining spices from the compote, leaving only the fruit inside.