Uzbek kompot is a winter staple made by boiling dried apricots, prunes and raisins with apple slices and cinnamon in sugared water. Often a way to use up leftover dried fruit, this drink is served hot or cold at afternoon tea.
Soak the dried apricots, prunes and raisins in lukewarm water for 10 minutes to soften. Slice the apple with its skin on.
Bring the water to a boil in a large saucepan. Add the softened dried fruit, apple slices, sugar and cinnamon and cook over low heat for 25 minutes.
Remove from the heat and squeeze in the lemon juice. Serve hot or cold, either with the fruit or strained.
If you do not soak the dried fruit first, it will take longer to boil and may not soften completely, so do not skip the 10-minute soak. If you want to reduce the sugar and sweeten with honey, add it once the liquid has cooled completely; otherwise the honey's aroma will be lost in the steam.
Kuru kayısı bulamadığım için hepsini kuru erikle değiştirdim, ama sonuç çok ekşi ve koyu renkli oldu, ailem pek sevmedi. Bir dahaki sefere en azından yarısını kayısıyla dengelemem gerektiğini anladım.
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