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Apple Cases (pommes Ninon)

Erken's "Apple Cases (pommes Ninon)" from 1914: hollowed-out apples poached in a thin sugar syrup, filled with apple purée and a fruit soufflé of sugar cooked to the soft crack, apple pulp, and stiffly beaten egg whites, baked about 20 minutes. Variation with vanilla ice cream and meringue.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 476 (falt i det fri)

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About the dish

"Pommes Ninon" belongs among the finer apple desserts in the dessert chapter of "Stor kokebok" (1914). The apples are used as edible "cases" for a fruit soufflé – a technique borrowed from French restaurant cooking. Erken also mentions the variation with vanilla ice cream and meringue, browned with a salamander (a red-hot iron plate).

How to make it

  1. 1

    Prepare the apples

    Wash and dry even-sized apples. Cut off the top quarter of the height and scrape out the insides, so that the apples get a fairly large opening. Save the apple pulp.

  2. 2

    Steep in syrup

    Bring water and sugar to a boil to make a thin syrup. Let the apple shells steep for a moment in the syrup, but they must not get too soft. Place them on a cloth to dry a little, and set them in an ovenproof dish.

  3. 3

    Fill the bottom

    Fill the apples 1/4 full with the scraped-out apple purée.

  4. 4

    Make the fruit soufflé

    Cook 125 g sugar to the "soft crack" (about 135–140 °C (285 °F)), add 125 g scraped-out apple pulp, and let it boil a few minutes. Take the pan off the heat and gently fold in the stiffly beaten egg whites.

  5. 5

    Fill and bake

    Fill the apples completely with the fruit soufflé and bake them in an evenly hot oven (about 180 °C (355 °F)) for about 20 minutes. Serve immediately.

  6. 6

    Variation

    Instead of soufflé, the apples can be filled with vanilla ice cream, covered with meringue, and put in a hot oven for a moment or quickly browned with a grill/kitchen torch.

Changes from the original

Modern measurements and spelling. The "soft crack" is given as a sugar temperature of about 135–140 °C (285 °F). The quantity of apples is estimated at 6, and the sugar syrup is specified (2 dl water + 100 g sugar), since the original only writes "thin sugar syrup." Oven temperature set to about 180 °C (355 °F) for "evenly hot oven." The salamander is replaced with a grill/torch.

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. 476) → 1949 (korrekturlest, s. 547)~50% av teksten endretfjernetlagt til
(Pommes Ninon.) Epler tynd sukkersirup Frugtsoufflé: tynn sukkersirup. Fruktsoufflé: 125 gr. sukker 125 gr. eplekjøt eplekjøtt 2 1/2 eggehvite (87 gr.). ¾ eggekvite. Jevnt store epler vaskes, tørres tørkes og avskjæres 1/4 ⅓ av høiden; det indvendige eplekjøt innvendige eplekjøtt skrapes ut, saaledes således at eplerne faar eplene får en forholdsvis stor aapning; åpning; disse trækker trekker et øieblik øieblikk i sukkersirup, men maa må ikke bli meget bløte. Lægges Legges op paa frugtklæde, tørres let, sættes paa på fruktklæde, tørkes lett, settes på fat, og eplerne fyldes 1/4 fulde eplene fylles ¾ fulle med den utskrapede eplepuré. Sukkeret kokes til «det lille knæk», tilsættes knekk», tilsettes de 125 gr. utskrapet eplekjøt, eplekjøtt, koker nogen minutter, tages tas av, blandes med de stivvispede eggehviter, og eplerne fyldes eplene fylles helt med denne frugtsoufflé. Eplerne fruktsoufflé. Eplene stekes i jevnt varm ovn ca. 20 minutter. Istedenfor Isteden for soufflé kan disse epler fyldes fylles med vaniljeis, som dækkes dekkes med marengs og sættes settes et øieblik øieblikk i varm ovn eller strykes over med en salamander.

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Frequently asked questions

What are "apple cases" (pommes Ninon)?
Whole apples that are cut open at the top and hollowed out, steeped briefly in a thin sugar syrup, and filled with apple purée and a fruit soufflé of sugar, apple pulp, and egg white. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 476.
How do I make the fruit soufflé?
Cook 125 g sugar to the "soft crack", add 125 g scraped-out apple pulp, and boil a few minutes. Take the pan off the heat and fold in 2 1/2 stiffly beaten egg whites (about 87 g). Fill the apples completely with the mixture.
How long should the apples bake?
About 20 minutes in an evenly hot oven. The apples should only steep for a moment in the syrup beforehand, so they do not get too soft before baking. Allow around 75 minutes in total for 6 servings.

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