Summer Fruit Punch (Kompot)
Makes 10 servings (9 to 10 cups)
Adapted from “Kachka: A Return to Russian Cooking,” by Bonnie Frumkin Morales with Deena Prichep (Flatiron Books, 2017)
Known as kompot in Russian and Eastern European cuisine, this is a clever and nonalcoholic way to use up random bits of summer fruit. In her cookbook “Kachka,” chef Bonnie Frumkin Morales brilliantly suggests turning this into a float by serving it with a scoop of vanilla ice cream and topping with club soda. We’ve used a blend of peaches, plums, strawberries and chokeberries here, but feel free to include apples, apricots, raspberries, gooseberries, fresh currants, blueberries and/or nectarines.
Make Ahead: The punch mixture needs to be refrigerated for at least 4 hours, or up to overnight. 2 ripe peaches, pitted and quartered 3 small to medium plums, pitted and quartered 3 apricots, pitted and quartered (may substitute more plums or peaches) 1 cup fresh strawberries, hulled and rinsed (may use frozen) ¾ cup sugar, or more as needed 6 cups water Vanilla ice cream, for serving (optional) Club soda, for serving (optional)
Instructions: Combine the fruit, sugar and water in a medium pot over mediumhigh heat; bring to a boil, stirring to dissolve the sugar, then reduce the heat to medium or medium-low — just enough to maintain low, steady bubbling. Cook for about 5 minutes, or until the fruit softens (but doesn’t break down or lose its shape). Taste and add more sugar as needed, stirring to make sure it has dissolved. Let cool to room temperature. Refrigerate for about 4 hours (or overnight) to cool completely. Store it in the pot or transfer to an airtight container. Once the punch is cold, ladle both the liquid and some of its fruit pieces into cups or mugs. Add a scoop of vanilla ice cream and top with a splash of club soda, if using. Serve with a spoon.
Nutrition per serving: calories: 90; total fat: 0 g; saturated fat: 0 g; cholesterol: 0 mg; sodium: 0 mg; carbohydrates: 22 g; dietary fiber: 1 g; sugars: 21 g; protein: 0 g.