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Mixed Compote

Mixed compote of 5 kg apples, pears, and plums cooked by type in a brine of 3 kg sugar, white wine, wine vinegar, water, and vanilla; the brine is boiled down and the fruit filled into a warm jar.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 586 (falt i det fri)

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About the dish

A compote of autumn fruit laid down in a spiced sugar brine with white wine and wine vinegar – a form of preserving that was served as an accompaniment to roasts and game.

How to make it

  1. 1

    Prepare the fruit

    Peel the apples and pears and cut them into 4 to 8 pieces depending on their size. Remove the pits from the plums.

  2. 2

    Boil the brine

    Boil the sugar, white wine, wine vinegar, water, and vanilla bean until the brine is clear, and skim it well.

  3. 3

    Cook the fruit by type

    First boil the apples in the brine until they are just tender, and take them out. Do the same with the pears, and lastly the plums, which should only come to a boil.

  4. 4

    Boil down the brine

    Let the brine boil down for ¼ hour and skim it.

  5. 5

    Fill the jar

    Put all the fruit back in the pot, bring it to a boil, and fill it into a dry, warm jar.

Changes from the original

Measurements have been modernized (deciliters). Otherwise the method is unchanged; the fruit is cooked according to how long each type needs.

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. 586) → 1949 (korrekturlest, s. 705)~48% av teksten endretfjernetlagt til
5 kg. frugt, frukt, epler, pærer, plommer 3 kg. sukker 2½ del. hvitvin 1½ 1¼ del. vineddik 2½ del. vand vann 1 stang vanilje. Eplerne Eplene og pærerne skrælles pærene skreles og deles i 4 à å 8 dele, deler, efter størrelsen; av plommerne uttages plommene uttas stenene. Sukkeret, vin, vanilje og vandet koker, vannet koker til det er klart og skummet; heri kokes først eplerne, eplene til de er saavidt såvidt møre, tages tas op; saa så behandles pærerne paa pærene på samme maate måte og tilsidst plommerne, tilsist plommene, som saavidt faar såvidt får et opkok; sausen koker ind inn ¼ time, skummes; al frugten haves all frukten has i gryten igjen, faar får et opkok, fyldes fylles i en tør, tørr, varm krukke.

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Frequently asked questions

How do I prepare the fruit?
Apples and pears are peeled and cut into 4–8 pieces depending on size. The plums are pitted (the pits are removed).
Why are the types of fruit cooked separately?
Because they have different cooking times. The apples are cooked first until just tender and taken out, then the pears the same way, and lastly the plums, which only come to a boil. This way you avoid anything cooking to pieces.
What is the brine made of, and how long is it boiled down?
3 kg sugar, 2½ dl white wine, 1½ dl wine vinegar, 2½ dl water, and 1 vanilla bean are boiled clear and skimmed. After the fruit is taken out, the sauce is boiled down for ¼ hour and skimmed, before all the fruit is put back and brought to a boil.
How is the compote stored?
It is filled warm into a dry, warm jar. The recipe is from Henriette Schønberg Erken's Stor kokebok (1914), p. 586, and makes about 20 servings from 5 kg of fruit.

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