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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.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 705) → Modernised~81% of the text changedremovedadded
5 kg. frukt, epler, pærer, plommer kg frukt (epler, pærer og plommer). 3 kg. sukker 2½ del. hvitvin 1¼ del. vineddik 2½ del. vann kg sukker. 2,5 dl hvitvin. 1,5 dl vineddik. 2,5 dl vann. 1 stang vanilje. Eplene stk vaniljestang. Skrell epler og pærene skreles pærer og deles del dem i 4 å til 8 deler, efter størrelsen; deler etter størrelsen. Ta steinene ut av plommene uttas stenene. Sukkeret, vin, vanilje plommene.. Kok sukker, hvitvin, vineddik, vann og vannet koker vaniljestang til det laken er klart klar, og skummet; heri kokes skum den godt.. Kok først eplene i laken til de så vidt er såvidt møre, tas op; så behandles pærene på samme måte og tilsist ta dem opp. Gjør likedan med pærene, og til sist plommene, som såvidt får bare skal få et opkok; sausen koker oppkok.. La laken koke inn i ¼ time, skummes; time og skum den.. Legg all frukten has tilbake i gryten igjen, får gryten, gi den et opkok, fylles oppkok og fyll den i en tørr, varm krukke.

Note on Modernised

Mål er modernisert (desiliter). Ellers uendret fremgangsmåte; frukten kokes etter hvor lang tid hver sort trenger.

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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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