A winter classic of Uzbek cuisine, kompot is made by simmering dried apricots, plums and raisins with apple slices and cinnamon in sweetened water. Often a way to use up odds and ends of dried fruit, it is served hot or cold alongside afternoon tea.
Soak the dried apricots, plums and raisins in warm water for 10 minutes to soften; slice the apple with the skin on.
Bring the water to a boil in a wide pot, add the softened dried fruit, apple slices, sugar and cinnamon, then simmer over low heat for 25 minutes.
Remove from the heat and squeeze in the lemon juice, then serve hot or cold either with the fruit in or strained.
Skip the 10-minute soak and the dried fruit may take longer to cook and not soften fully, so do not leave it out. If you want to sweeten with honey instead of sugar, stir it in after the liquid has cooled completely, or the aroma will evaporate with the steam.
If you cannot find a cinnamon stick, ground cinnamon works too, but you will need to strain the liquid before serving since ground cinnamon clouds the water.
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