Why is the total time so long?

Because the dried apricots have to soak overnight in the cold water with the sugar. The cooking itself only takes as long as the fruit needs to become tender.

How much do I need for four servings?

300 g dried apricots, 100 g sugar and 1 1/2 dl water.

How is the syrup made?

When the apricots are tender, they are lifted out with a slotted spoon, and the liquid is reduced. If you want it sweeter, you add more sugar. The syrup is then poured over the fruit.

How is the compote served?

Cold, with stiffly whipped cream. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 457.

Apricot Compote

Name: Apricot Compote
Prep time: 20 min
Cook time: 9 h 40 min
Total time: 10 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 300 g dried apricots; 100 g sugar (plus more to taste for the syrup); 1.5 dl water (cold); 2 dl heavy cream (for serving, stiffly whipped)

Erken's apricot compote from 1914: dried apricots are soaked overnight in cold water with sugar, cooked until tender, the liquid reduced to a syrup and poured over the fruit. Served cold with stiffly whipped cream.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 457 (falt i det fri)

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About the dish

Apricot compote was among the simple, standard desserts in Erken's large dessert chapter. Dried apricots were one of the imported goods Norwegian households could keep in stock year-round, and the compote was therefore an "everyday dessert for special occasions" that could be set out with whipped cream.

How to make it

1
Rinse and soak
Rinse the apricots well in lukewarm water. Soak them overnight in the cold water together with the sugar.
2
Cook the fruit tender
Set the apricots with the soaking water over the heat and cook them gently until they are tender.
3
Take out the fruit
Lift the apricots out with a slotted spoon and place them in a bowl.
4
Reduce the syrup
Reduce the liquid to a slightly thicker syrup. Add more sugar if you want it sweeter.
5
Serve
Pour the syrup over the fruit and let the compote go cold. Serve with stiffly whipped cream. If you use fresh or canned fruit, the apricots should be peeled; preserved apricots are given a boil before use.

Changes from the original

Deciliters and grams are kept in modern form (1 1/2 del. = 1.5 dl). The method is divided into numbered steps, and "hulslev" is modernized to slotted spoon. The amount of extra sugar for reducing the syrup is optional, as in the original.

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Frequently asked questions

Why is the total time so long?: Because the dried apricots have to soak overnight in the cold water with the sugar. The cooking itself only takes as long as the fruit needs to become tender.
How much do I need for four servings?: 300 g dried apricots, 100 g sugar and 1 1/2 dl water.
How is the syrup made?: When the apricots are tender, they are lifted out with a slotted spoon, and the liquid is reduced. If you want it sweeter, you add more sugar. The syrup is then poured over the fruit.
How is the compote served?: Cold, with stiffly whipped cream. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 457.

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