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1972 June 16, Karen Brady, “Karen’s Korner: Opportunity Put Borscht on Menu”, in Buffalo Evening News, volume CLXXXIV, number 57, Buffalo, N.Y.: Buffalo Evening News, Inc., →OCLC, section II, page 31, column 1:
You can get kompot there too, an apricot-prune dessert served, Russian-style, in a glass.
1991 January 4, Joe Casey, “Dining out with Joe Casey: Tania’s has charm of European cafe and great home cooking”, in The Jersey Journal, 124th year, number 209, Jersey City, N.J., →OCLC, page 16, column 6:
One item on the juice list, kompot, caught our eye, and we learned it was a homemade fruit punch, of which regrettably they had no more that day.
On Tuesday, those who didn’t eat hamburgers vowed to start. Others promised to give up borscht, the beet soup that actually comes from Ukraine, goulash (Hungarian) and even kompot (stewed fruit suspected of emerging in fifteenth-century Poland, although it has become a staple of the Russian diet).
2015 June 13, Jeff Richards, “From Kiev, with love: Mission trip to Kiev Regional Bible College/Church of the Gospel, Vyshneve, Ukraine”, in Salisbury Post, Salisbury, N.C., →ISSN, →OCLC, page 4B, column 1:
I especially appreciated the buckwheat, which they serve generously, and of course the yogurt, kompot (fruit drink) and borsch are always special.
2019 June 19, Savannah Eadens, “‘Good vibes only’: Shahar blends family’s Euro-Asian heritage with Gen-Z style”, in Courier Journal, volume 151, number 223, Louisville, Ky., →ISSN, →OCLC, page 3C, column 1:
Along with American-style lattes, Shahar also serves kompot, a Russian fruit juice squeezed fresh every day by Sultanova.
2022 December 21, Joanne Kempinger Demski, “Polish tradition: 12 dishes of Christmas all in 1 day for Wigilia dinner”, in Herald Times Reporter, volume 52, number 310, Manitowoc, Wis., →OCLC, page 2B, column 2:
Bartoszek said the only beverage served at Wigilia is kompot, a fruit drink.
1985 December 8, Bob Wiedrich, “East, West face same enemy: drugs”, in Chicago Tribune, 139th year, number 342, Chicago, Ill., →ISSN, →OCLC, section 1, page 12, column 2:
O’Grady described the kompot as “kind of a distilled home brew” made from the straw of the poppy plant.
Although kompot, a locally produced poppy straw derivative, is the most prevalent drug in Poland, amphetamine use is becoming increasingly widespread.
2011, Kenaz Filan, “Kompot”, in The Power of the Poppy: Harnessing Nature’s Most Dangerous Plant Ally, Rochester, Vt.: Park Street Press, →ISBN, part 2 (Alchemy), page 99:
Of the chemicals used in making kompot, only acetic anhydride was licensed. But this did little to slow the making of kompot as scientifically minded addicts and crime syndicates made their own by reverse-engineering easily obtained acetylsalicylic acid (more commonly known as aspirin).
2017, Kasia Malinowska, quoting an advocate, “Polish drug policy”, in Renaud Colson, Henri Bergeron, editors, European Drug Policies: The Ways of Reform, Abingdon, Oxfordshire; New York, N.Y.: Routledge, →ISBN, “Drug use in Poland” section:
I remember the summer of 1980 – people felt defiant, free. They travelled to summer music festivals in groups and once you arrived, the smell of cooking kompot was overwhelming. The police did nothing.
Polish heroin on Wikipedia.Wikipedia 
