Polish Kompot z Suszu with Smoked Plums, Apples, and Pears

Rinse and prepare the fruitRinse the plums, apples, pears, and apricots briefly under warm running water, then drain. Cut any large pear slices into quarters so the cooked fruit can be divided evenly among the servings. Keep the fruit pitted and unsweetened.

Start the simmerPut the fruit and 2.5 l cold water in a heavy 5 l saucepan. Bring to a boil over medium-high heat, then lower the heat, cover, and simmer gently for 10 minutes. The fruit should begin to soften without breaking apart.

Add the spices and finish cookingAdd the cinnamon stick and cloves. Cover and simmer gently for 15 minutes. Add the orange zest for the final 10 minutes. The total cooking time is 35 minutes. The plums and pears should be plump and tender but mostly intact; the liquid should turn dark amber with a clear dried-fruit aroma, not a scorched or bitter smell.

Sweeten and infuseTake the pan off the heat. Stir in 50 g honey and 25 ml lemon juice until the honey dissolves. Cover and let the drink stand for 30 minutes. Remove the cinnamon and cloves so their flavor does not continue to intensify.

Strain and portion the fruitSet a fine-mesh sieve over a heatproof bowl and strain the drink. Reserve the softened fruit. Divide it evenly among eight cups or small bowls, then pour about 250 ml of the drink over each portion.

Cool and chill safelyFor chilled service, transfer the drink to shallow heatproof containers and set them in an ice-water bath. Cool promptly, checking that the temperature falls from 57 °C to 21 °C within 2 hours, then to 5 °C or below within 6 hours total. Refrigerate at or below 4 °C and chill for at least 3 hours before serving. The rapid cooling period is part of the stated additional time. For immediate warm service, serve promptly while hot instead of holding the drink at room temperature.