Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 470) → Modernised~86% of the text changedremovedadded
200 gr. sukker g sukker. 4 del. vand dl vann (til sukkerlaken). 1 kg. epler saft av ½ citron. Sukker kg epler. 0,5 stk sitron (saften; alternativt 2 ss eddik). 1,5 l kaldt vann (til å legge eplebåtene i). Kok sukker og vand koker 4 dl vann til en klar sirup, skummes, heldes op. Eplerne skrælles, deles op skum av og sett laken til side.. Skrell eplene og del dem i 4—6 dele, lægges 4–6 deler. Legg bitene straks i 1½ l. koldt vand med citronsaften eller 1,5 l kaldt vann tilsatt sitronsaften (eller 2 spiseskeer eddik. Stykkerne tages efterhaanden op, lægges paa frugtklæde for at rinde ss eddik).. Ta eplebitene opp etter hvert, la dem renne av på et rent klede og derefter like legg dem rett i den kokende sukkerlaken. Koker, til de er saavidt møre. Naar Kok dem så vidt møre.. Når alle eplerne eplene er kokt, kokes tas de opp. Kok laken ind inn og siles sil den over eplerne. Pærekompot tillages som eplekompot, eplene. Serveres kald eller lunken.. Lages på samme måte, men med litt mindre sukker, og pærerne pærene deles kun bare i 2 dele. to.

Note on Modernised

Mål modernisert (dl, l, g). «Frugtklæde» er erstattet med kjøkkenhåndkle/sil.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!