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Apple Compote

Erken's apple compote: apple wedges are placed in water with lemon juice, cooked soft in a sugar syrup of 200 g sugar and 4 dl water, the syrup reduced and strained over. Variation with pears and less sugar.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 470 (falt i det fri)

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About the dish

A classic compote in which the apple wedges are placed in acidulated water so they do not brown, and cooked gently in sugar syrup. Erken also gives a variation with pears.

How to make it

  1. 1

    Cook the sugar syrup

    Cook the sugar and 4 dl water to a clear syrup, skim it, and set the syrup aside.

  2. 2

    Cut the apples

    Peel the apples and cut them into 4–6 pieces. Put the pieces immediately in 1.5 l cold water with the lemon juice added (or 2 tbsp vinegar).

  3. 3

    Cook the apples

    Take up the apple pieces one at a time, let them drain on a clean cloth, and put them straight into the boiling sugar syrup. Cook them just barely soft.

  4. 4

    Reduce the syrup

    When all the apples are cooked, take them up. Reduce the syrup and strain it over the apples. Serve cold or lukewarm.

  5. 5

    Variation: pear compote

    Made the same way, but with a little less sugar, and the pears cut only in half.

Changes from the original

Measurements modernized (dl, l, g). "Fruit cloth" has been replaced with kitchen towel/strainer.

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. 470) → 1949 (korrekturlest, s. 539)~57% av teksten endretfjernetlagt til
200 gr. sukker 4 del. vand vann 1 kg. epler saft av ½ citron. sitron. Sukker og vand vann koker til sirup, skummes, heldes helles op. Eplerne skrælles, Eplene skrelles, deles op i 4—6 dele, lægges deler, legges i 1½ l. koldt vand vann med citronsaften sitronsaften eller 2 spiseskeer spiseskjeer eddik. Stykkerne tages efterhaanden Stykkene tas efterhånden op, lægges paa frugtklæde legges på fruktklæde for at rinde å renne av og derefter like i sukkerlaken. Koker, Koker til de er saavidt så vidt møre. Naar Når alle eplerne eplene er kokt, kokes laken ind inn og siles over eplerne. Pærekompot tillages som eplekompot, men med litt mindre sukker, og pærerne deles kun i 2 dele. eplene.

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Frequently asked questions

Why are the apple pieces placed in water with lemon juice?
It keeps the apples from browning while you peel and cut the rest. You can use the juice of ½ lemon or 2 tablespoons of vinegar in 1½ liters of cold water.
How long should the apples cook?
Only until they are just barely soft – they should hold their shape. Cook the apple pieces in the sugar syrup in batches, and let them drain on a fruit/kitchen cloth before they are put into the syrup.
What do I do with the sugar syrup at the end?
When all the apples are cooked, you reduce the syrup until it thickens a little and strain it over the apples. The recipe uses 200 g sugar and 4 dl water for 1 kg apples.
Can I use pears instead?
Yes. Pear compote is made the same way, but with a little less sugar, and the pears cut only into 2 pieces.

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