Uzvar with Fresh Fruits and Berries

Wash the apples and pears, core them and cut into thin wedges (you can leave the skin on for color and aroma).

Pour 2 L of cold water into a pot, add the apples and pears, cover with a lid, bring to a boil over medium heat, then reduce the heat to low and simmer for 10 minutes.

Pit the cherries, add them along with the blackcurrants to the pot and simmer for another 5 minutes, until the berries release their juice and turn the uzvar a pinkish-burgundy color.

Remove the pot from the heat, cover with a lid and let the uzvar cool for about 10 minutes, until the temperature drops to 40-50°C.

Add honey to taste along with fresh mint sprigs, and stir until the honey fully dissolves — don't add honey to the hot, still-boiling liquid, so as to preserve its aroma and beneficial properties.

Cover the pot with a lid or towel and let the uzvar steep for 30 minutes in a warm place.

Before serving, remove the mint, strain the uzvar through a sieve if desired, pour into glasses and serve warm or chilled, garnished with fresh berries or a mint leaf.