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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.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 539)~83% of the text changedremovedadded
200 g sukker. gr. sukker 4 dl del. vann (til sukkerlaken). 1 kg epler. 0,5 stk sitron (saften; alternativt 2 ss eddik). 1,5 l kaldt vann (til å legge eplebåtene i). Kok sukker kg. epler saft av ½ sitron. Sukker og 4 dl vann koker til en klar sirup, skum av og sett laken til side.. Skrell eplene og del dem skummes, helles op. Eplene skrelles, deles op i 4–6 deler. Legg bitene straks 4—6 deler, legges i 1,5 l kaldt 1½ l. koldt vann tilsatt med sitronsaften (eller eller 2 ss eddik).. Ta eplebitene opp etter hvert, la dem spiseskjeer eddik. Stykkene tas efterhånden op, legges på fruktklæde for å renne av på et rent klede og legg dem rett derefter like i den kokende sukkerlaken. Kok dem Koker til de er så vidt møre.. møre. Når alle eplene er kokt, tas de opp. Kok kokes laken inn og sil den siles over eplene. Serveres kald eller lunken.. Lages på samme måte, men med litt mindre sukker, og pærene deles bare i to.

Note on Modernised

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

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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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