Fruit desserts

Baked apples from Erken 1914: cored apples baked tender, filled with jam or jelly and topped with a piped meringue baked until pale golden.

Apple fritters from Erken 1914: apple slices marinated in rum, dipped in beignet batter and deep-fried golden in lard, dusted with sugar. Served warm.

Apple cake I from Erken's Big Cookbook (1914): layers of apple purée and browned crushed rusk, baked for 1 hour, served with or without whipped cream.

Apple cake II from Erken 1914: paper-thin apple slices layered with crushed rusk, sugar and butter, baked in a hot oven, served with whipped cream.

Apple cake with caramel from Erken 1914: almond batter layered with homemade apple compote, baked hot, served with whipped cream or caramel sauce.

Apple cake with almonds from Erken 1914: an almond egg batter with cold apple compote as filling, baked ¾–1 hour, served with cream or vanilla sauce.

Apple cake with jam from Erken 1914: an almond batter with apple compote and raspberry jam in the middle, baked in a hot oven, served with whipped cream.

Apple cases (pommes Ninon) from Erken 1914: hollowed apples filled with apple purée and a fruit soufflé, baked about 20 minutes. Variation with ice cream.

Apple omelet from Erken 1914: hollowed apples filled with raspberry jam, covered with an egg batter with stiff whites and baked 1 hour. Served with sugar.

Pommes au beurre from Erken 1914: apples blanched in lemon water, filled with butter, powdered sugar and cognac and baked tender, on brioche.

Apples à la française from Erken 1914: whole apples filled with almond paste, dipped in butter and rusk crumbs and baked soft. With vanilla sauce or cream.

Apples in caramel from Erken 1914: apple wedges cooked tender in a sugar syrup boiled to the soft crack and served with the syrup poured over.

Apples in dressing gowns from Erken 1914, p. 475: apples filled with sugar, wrapped in puff pastry, dipped in egg and almonds and baked hot.

Apples with dates from Erken 1914, p. 475: baked apples filled with chopped dates and sugar, baked with a little water, served with or without cream.

Apples with macaroons from Erken 1914: Madeira-dipped macaroons in a glass dish, topped with cooked halved apples and stiffly whipped cream.

Apples with almonds from Erken 1914: apples cooked half-tender in syrup, studded with almonds and browned. Served warm with jam or cold with cream.

Stuffed apples from Erken 1914: apples boiled tender in sherry syrup, a preserved plum on each half. Served with macaroons and whipped cream.

Prince apples from Erken 1914: whole apples boiled tender in sugar syrup with a reduced sauce poured over, garnished with pistachios and whipped cream.

Rhubarb compote from Erken 1914: rhubarb in 3 cm pieces cooked tender in batches in a clear sugar syrup, the syrup reduced and poured over.

Rhubarb meringue from Erken 1914: a crisp puff pastry shell filled with rhubarb compote set in the oven, topped with meringue browned pale yellow.

Simple rhubarb pudding from Erken 1914: rice porridge mixed with egg and butter, layered with rhubarb compote and baked in a hot oven. Served with sugar.

A layered cold dessert: rhubarb compote layered with butter-toasted, sugared rusk in a deep dish and topped with stiffly whipped cream.

Rosy-cheeked apples with orange sauce from Erken 1914: apples boiled in their skins, the red scraped on, served with orange syrup and whipped cream.

Sunday rhubarb cake from Erken 1914: rhubarb under a fluffy egg custard, baked pale golden, served with rhubarb jelly or cream and a juice sauce.

Erken's baked apples: 12 whole cored apples are baked in a greased ovenproof dish with sugar and a little water until tender, and served in the dish.