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Apples à la française (pommes à la française)

Erken's "Apples à la française" (1914): whole peeled apples filled with an almond paste of almonds, powdered sugar, and egg white, dipped in melted butter and rusk crumbs with sugar, baked soft in a hot oven and served with vanilla sauce or whipped cream.

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

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About the dish

The recipe appears in the dessert chapter of Henriette Schønberg Erken's "Stor kokebok" (1914), in a series of apple desserts with French names. Baked apples filled with almond paste were a typical finer bourgeois dessert.

How to make it

  1. 1

    The almond paste

    Blanch the almonds, let them dry, and grind them finely. Process or pound them together with the powdered sugar to a fine mass, add the egg white, and work until the almond dough is completely smooth.

  2. 2

    Prepare the apples

    Peel the apples and remove the cores with an apple corer, so that you get an opening all the way through.

  3. 3

    Fill the apples

    Divide the almond dough into 12 parts, roll each part out to the same thickness and height as the core opening, and insert it into the apple.

  4. 4

    Dip and turn

    Dip the apples in melted butter and turn them in sugar mixed with crushed rusks.

  5. 5

    Bake

    Grease a small dish or pan with butter, set the apples in it, and bake them in a hot oven (about 200 °C (390 °F)) for 30–40 minutes, until they are nicely golden-brown and soft.

  6. 6

    Serve

    Arrange the apples on a glass dish and serve with vanilla sauce or stiffly whipped cream.

Changes from the original

Modern measurements and spelling in the ingredient list (del. = dl, knife-point, flormelis = powdered sugar/sifted powdered sugar). "Pounding" is modernized to processing the almonds in a food processor or using almond flour. Oven temperature is estimated at 200 °C (390 °F), since the original only says "hot oven."

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 546) → Modernised~79% of the text changedremovedadded
Pommes à la française. 12 stk epler (faste, jevnstore). 100 gr. g smør i del. støtt kavring (smeltet, til dypping + litt til formen). 1 dl knuste kavringer (finstøtt). 100 gr. g sukker (blandes med kavringen). 100 gr. g søte mandler (skåldede, eller mandelmel). 100 gr. flormelis i liten eggekvite. Mandlene skåldes, tørkes, males g melis (siktet). 1 stk eggehvite (liten). vaniljesaus eller pisket kremfløte (til servering). Skåld mandlene, la dem tørke og støtes mal dem fint. Kjør eller støt dem sammen med flormelisen melisen til en fin deig, eggekviten tilsettes, støtes masse, tilsett eggehviten og arbeid til mandeldeigen er ganske jevn. Eplene befries for kjernehus helt jevn.. Skrell eplene og skrelles. Mandeldeigen deles fjern kjernehuset med et eplebor, slik at du får en gjennomgående åpning.. Del mandeldeigen i 12 deler, rulles rull hver del ut i samme tykkelse og høide høyde som kjernehusåpningen, legges kjernehusåpningen og sett den inn i denne; eplet.. Dypp eplene dyppes i det smeltede smeltet smør og vendes vend dem i det blandede sukker og kavring. En blandet med knuste kavringer.. Smør en liten form eller panne smøres med smør, sett eplene settes heri, stekes pent gulbrune i og møre stek dem i varm ovn. Oplegges ovn (ca. 200 °C) i 30–40 minutter, til de er pent gyllenbrune og møre.. Legg eplene opp på glasskål og serveres server med vaniljesaus eller stivvispet stivpisket fløte. Til 8 å 10 personer.

Note on Modernised

Moderne mål og rettskriving i ingredienslisten (del. = dl, knivsodd, flormelis = melis/siktet melis). «Støtes» er modernisert til å kjøre mandlene i food processor eller bruke mandelmel. Ovnstemperatur er anslått til 200 °C, siden originalen bare sier «varm ovn».

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Frequently asked questions

How do I make the almond filling?
Blanch the almonds, dry them, grind them, and pound them together with the powdered sugar to a fine dough. Add a small egg white and pound further until the mass is completely smooth. Divide the dough into 12 and roll each part so it fits in the core opening.
How are the apples treated before baking?
The cores are removed and the apples peeled. After the almond dough has been placed in the opening, the apples are dipped in melted butter and turned in a mixture of sugar and pounded rusk.
How are they baked, and what is served with them?
The apples are set in a small greased pan and baked in a hot oven until they are nicely golden-brown and soft. Arrange them on a glass dish and serve with vanilla sauce or stiffly whipped cream. The total time is about 80 minutes.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 476. It is intended for 12 servings – one apple per person.

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