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Apricot Compote

Apricot compote from 1900: dried apricots are soaked overnight, boiled tender in the soaking water and sweetened to taste. Served with cream or milk.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 197 (falt i det fri)

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About the dish

En nøysom tørrfruktdessert fra Erken og Caroline Steens «Kogebog for skole og hjem» (1900). Tørkede aprikoser var vinterkost når frisk frukt ikke var å få, og kompotten kunne serveres varm eller kald.

How to make it

  1. 1

    Soak

    Wash the apricots well in cold water and soak them overnight in cold water, just enough to cover them.

  2. 2

    Boil tender

    Boil the apricots tender in the same soaking water.

  3. 3

    Season and serve

    Add sugar to taste. Serve the compote with cream or milk.

Changes from the original

Mengde aprikoser er omregnet til gram; vann og sukker står som i originalen «etter behov/smak». Bløtetiden over natten er beholdt og gjenspeiles i total tid.

Time machine – what changed?

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Frequently asked questions

Why soak the apricots overnight?
Dried apricots need time to absorb water and become tender. The soaking water is used for the boiling as well, so the flavour is preserved.
When is the sugar added?
The sugar is added after the apricots have been boiled tender, and the amount is adjusted to taste.

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