Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Orange and Banana Compote

Orange and banana compote from Erken 1914: blanched bananas coated with a thick orange syrup (2 dl orange juice, lemon juice, ½ dl sugar), stacked in a pyramid and sprinkled with chopped pistachios.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 456 (falt i det fri)

Be the first to rate

About the dish

A decorative dessert in which bananas are stacked in a pyramid and glazed with thick orange syrup — bananas were an imported delicacy in Norway around 1914, and pistachios added color and a festive touch.

How to make it

  1. 1

    Boil the orange syrup

    Boil 2 dl orange juice and the juice of 1/3 lemon with ½ dl sugar for 5–6 minutes. The syrup must be fairly thick and smooth.

  2. 2

    Blanch the bananas

    Pour boiling water over the peeled bananas, let them stand 1 minute, drain off the water and dry the bananas on a cloth.

  3. 3

    Glaze and arrange

    Coat the bananas with the orange syrup and arrange them on a platter in the shape of a pyramid.

  4. 4

    Garnish

    Sprinkle cleaned, blanched and chopped pistachios over the top before serving.

Changes from the original

Measurements are given in modern units (deciliters, grams). The syrup is described as its own step before the bananas are coated. "Pistacier" has been modernized to pistachios.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 456) → 1949 (korrekturlest, s. 519)~47% av teksten endretfjernetlagt til
6 modne bananer appelsinsirup 10 pistacier ½ citron. 1/2 sitron. De rensede bananer overheldes med kokende vand, staar 1 minut, vandet heldes vann, står i minutt, vannet helles fra, bananerne bananene tørres paa på klæde og dækkes dekkes derefter med appelsinsirup; sættes settes op paa på fat i form av pyramide, strøes over med rensede, skoldede, skaldede, hakkede pistacier. Til siruppen sirupen kokes 2 del. appelsinsaft og saften av ⅓ citron 1/2 sitron med ½ 1/2 del. sukker 5 à å 6 minutter. Siruppen maa Sirupen må være temmelig jevn.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Why is boiling water poured over the bananas?
The bananas are doused with boiling water and stand for 1 minute, then the water is drained off and they are dried on a cloth. This helps them take on the orange syrup better and hold their shape.
How is the orange syrup made?
Boil 2 deciliters orange juice and the juice of 1/3 lemon with 1/2 deciliter sugar for 5–6 minutes. The syrup should be fairly smooth (thick).
How is the compote served?
The bananas are coated with orange syrup, arranged on a platter in the shape of a pyramid and sprinkled with 10 cleaned, blanched and chopped pistachios.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok from 1914, page 456. It is intended for 6 servings and takes about 45 minutes.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!