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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)

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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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 519) → Modernised~88% of the text changedremovedadded
6 stk modne bananer appelsinsirup bananer. 2 dl appelsinsaft (til sirupen). 0,33 stk sitron (saften, til sirupen). 0,5 dl sukker (til sirupen). 10 pistacier 1/2 stk pistasjnøtter (skåldet og hakket). 0,5 stk sitron. De rensede bananer overheldes Kok 2 dl appelsinsaft og saften av 1/3 sitron med kokende vann, står ½ dl sukker i 5–6 minutter. Sirupen må være temmelig tykk og jevn.. Hell kokende vann over de rensede bananene, la dem stå 1 minutt, hell av vannet helles fra, og tørk bananene tørres på klæde og dekkes derefter et klede.. Dekk bananene med appelsinsirup; settes op appelsinsirupen og sett dem opp på et fat i form av pyramide, strøes over med en pyramide.. Strø rensede, skaldede, hakkede pistacier. Til sirupen kokes 2 del. appelsinsaft skåldede og saften av 1/2 sitron med 1/2 del. sukker 5 å 6 minutter. Sirupen må være temmelig jevn. hakkede pistasjnøtter over før servering.

Note on Modernised

Mål er oppgitt i moderne enheter (desiliter, gram). Sirupen er beskrevet som eget trinn før bananene dekkes. «Pistacier» modernisert til pistasjnøtter.

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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.

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