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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.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 547) → Modernised~77% of the text changedremovedadded
(Pommes Ninon.) Epler 6 stk epler (jevnstore, faste). 2 dl vann (til tynn sukkersirup. Fruktsoufflé: sukkersirup). 100 g sukker (til tynn sukkersirup). 125 gr. g sukker (til suffléen). 125 gr. g eplekjøtt (skrapet ut av eplene). 87 g eggehviter (ca. 2 ¾ eggekvite. Jevnt store epler vaskes, tørkes 1/2 stk, stivpisket). Vask og avskjæres ⅓ tørk jevnstore epler. Skjær av høiden; det innvendige eplekjøtt skrapes ut, således øverste fjerdedel av høyden og skrap ut innmaten, slik at eplene får en forholdsvis stor åpning; disse trekker åpning. Ta vare på eplekjøttet.. Kok opp vann og sukker til en tynn sirup. La epleskallene trekke et øieblikk øyeblikk i sukkersirup, siruppen, men de må ikke bli meget for bløte. Legges op på fruktklæde, tørkes lett, settes Legg dem på fat, et klede så de tørker litt, og sett dem i en ildfast form.. Fyll eplene fylles ¾ 1/4 fulle med den utskrapede eplepuré. Sukkeret kokes eplepuréen.. Kok 125 g sukker til «det lille knekk», tilsettes de knekk» (ca. 135–140 °C), tilsett 125 gr. g utskrapet eplekjøtt, koker nogen minutter, tas av, blandes med de stivvispede eggehviter, eplekjøtt og la det koke noen minutter. Ta kjelen av varmen og bland forsiktig inn de stivpiskede eggehvitene.. Fyll eplene fylles helt med denne fruktsoufflé. Eplene stekes fruktsuffléen og stek dem i jevnt varm ovn (ca. 180 °C) i ca. 20 minutter. Isteden Server straks.. I stedet for soufflé sufflé kan disse epler eplene fylles med vaniljeis, som dekkes med marengs og settes et øieblikk øyeblikk i varm ovn eller strykes over brunes raskt med en salamander. grill/gassbrenner.

Note on Modernised

Moderne mål og rettskriving. «Det lille knæk» er angitt som sukkertemperatur ca. 135–140 °C. Mengde epler er anslått til 6, og sukkersiruppen er spesifisert (2 dl vann + 100 g sukker), siden originalen bare skriver «tynd sukkersirup». Ovnstemperatur satt til ca. 180 °C for «jevnt varm ovn». Salamander er erstattet med grill/brenner.

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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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