Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Artist's Compote

Artist's compote from Erken 1914: mixed fruit (apples, pears, bananas, orange, grapes) and morello cherry jam in a cooled sugar syrup with port or madeira, chilled 2 hours, served with small cookies.

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

Be the first to rate

About the dish

A festive fruit salad in sugar syrup with port or madeira, typical of party desserts in 1914. The name "artist's compote" refers to the decorative arrangement of mixed fruit.

How to make it

  1. 1

    Boil the syrup

    Boil the water and sugar for about 12 minutes until the syrup is skimmed and clear. Strain it, cool it and pour it into a deep glass bowl. Stir in the port or madeira.

  2. 2

    Prepare the fruit

    Peel the choice fruit and cut it up neatly. Cut the bananas into ½ cm thick slices crosswise, remove the seeds and all the white from the oranges and slice them, and remove the seeds from the grapes.

  3. 3

    Mix

    Mix the fruit gently together with the morello cherry jam and put it all into the sugar syrup. Stir carefully.

  4. 4

    Chill and serve

    Let the compote stand cold (on ice) for 2 hours before serving. Serve small cookies with it.

Changes from the original

Deciliters and grams kept in modern form, morello cherry jam given as morello/cherry jam. The method is divided into steps and modernized in language.

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)~34% av teksten endretfjernetlagt til
200 gr. sukker 4 del. vand vann 1 del. portvin eller madeira ¼ 1/2 kg. epler ¼ 1/2 kg. pærer 2 bananer 2 appelsiner 200 gr. vindruer 3 spiseskeer morelsyltetøi. Vand spiseskjeer morellsyltetøi. Vann og sukker koker, koker til det er skummet og klart, ca. 12 minutter, siles, avkjøles og heldes helles op i dyp glasskaal, tilsættes glasskål, tilsettes vinen. Den utsøkte frugt skrælles, frukt skrelles, deles pent op, — bananerne bananene skjæres i ½ 1/2 cm. tykke skiver tversover, appelsinerne appelsinene befries for kjerner og alt hvitt og skjæres i skiver, vindruerne vindruene befries for kjerner —, blandes og lægges legges i sukkerlaken, omrøres forsigtig forsiktig, og staar paa står på is i 2 timer før serveringen. Smaakaker Småkaker serveres til.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long must the compote stand cold before serving?
It should stand on ice (cold) for 2 hours before serving, so the fruit takes on flavor from the sugar syrup and the wine. Total time then comes to around 3 hours including preparation.
How do I make the sugar syrup?
Boil 200 g sugar with 4 dl water for about 12 minutes, until the syrup is skimmed and clear. Strain it, cool it, pour it into a deep glass bowl and add 1 dl port or madeira.
Which fruit is used, and how is it cut up?
¼ kg apples, ¼ kg pears, 2 bananas, 2 oranges and 200 g grapes. The fruit is peeled and cut up neatly: the bananas into ½ cm thick slices crosswise, the oranges cleaned of seeds and all the white and sliced, and the grapes cleaned of seeds.
What is it served with, and what is the morello cherry jam used for?
Small cookies are served with the compote. The recipe uses 3 tablespoons morello cherry jam together with the fruit in the sugar syrup. The dish is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 456.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!