Fruit gently simmered into a lightly sweet drink, served warm in winter or cold in summer.

Where does Kompot come from?

Kompot is a Polish dish from Masovia (Warsaw), Poland.

Can Kompot be made vegan, gluten-free, or dairy-free?

Yes. This Kompot recipe includes ingredient substitutions to make it vegetarian, vegan, gluten-free, dairy-free, nut-free, or egg-free — including several of those at once, such as gluten-free and dairy-free together.

How long does Kompot take to make?

About 40 minutes total (10 minutes prep, 30 minutes cooking), serving 6.

Kompot — a Masovia (Warsaw), Poland recipe

Name: Kompot
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: Polish
Ingredients: 1.5 lb mixed fruit (apple, plum, cherry, or dried fruit); 1/3 cup, to taste sugar; 1/2 lemon; 1 stick cinnamon; 3 cloves; 8 cups water

Europe → 🇵🇱 Poland → Masovia (Warsaw)

Kompot

Polish · easy · serves 6

prep 10 min · cook 30 min

~117 cal · 1g protein · 30g carbs · 0g fat (estimated, per serving)

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Jug of fruit kompot with visible plums and apple

🇵🇱 Masovia (Warsaw)

Kompot is the everyday drink of the Polish home, made by simmering whatever fruit is in season — apples, plums, cherries, or dried fruit in winter — into a fragrant, barely-sweet liquid. It appears on the table at dinner far more often than soda ever does, humble and comforting.

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Make it yours

Toggle a diet and the ingredients rewrite themselves with regional substitutes.

🥕 Vegetarian

🌱 Vegan

🌾 Gluten-Free

🥛 Dairy-Free

🥜 Nut-Free

🥚 Egg-Free

Ingredients

Serves 6 —

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1.5 lb mixed fruit (apple, plum, cherry, or dried fruit)

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1/3 cup, to taste sugar

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1/2 lemon

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1 stick cinnamon

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3 cloves

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8 cups water

Instructions

1

Rinse and roughly chop the fruit.

2

Bring the water to a boil with the sugar, cinnamon, and cloves.

3

Add the fruit and simmer gently 25–30 minutes.

4

Add a squeeze of lemon and let it steep off the heat.

5

Serve warm in winter or well-chilled in summer, with or without the fruit.

Masovian home tradition.

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🌏 While it simmers — know your destination

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Masovia (Warsaw). Where the hunter’s stew improves with every reheat.

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Poland. Hearty food built for long, cold winters.

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Europe. Village recipes guarded for generations.

The story behind this dish is up top — worth a read while the pot works.

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Richard Moore & Kelsey Tucker

Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →