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Apples in Caramel

Apples in caramel from Erken's Stor kokebok 1914: apple wedges are cooked soft in a sugar syrup cooked to the "soft crack" (250 g sugar, 2.5 dl water) and served with the syrup over.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 475 (falt i det fri)

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About the dish

One of several simple apple desserts in the dessert chapter of "Stor kokebok." Here the apple wedges are cooked in a sugar syrup cooked to the "soft crack" – an old term for a particular stage in sugar cooking (about 135–140 °C (285 °F)).

How to make it

  1. 1

    Cut the apples

    Peel the apples, quarter them, and remove the cores.

  2. 2

    Cook the sugar syrup

    Cook the sugar and water until the syrup reaches the "soft crack," about 135–140 °C (285 °F).

  3. 3

    Cook the apples

    Put the apple wedges in the sugar syrup and cook them soft, but so that they hold their shape.

  4. 4

    Arrange

    Arrange the apples in a dish and pour the hot syrup over.

Changes from the original

The quantity of apples is not given in the original; an estimate of 6 apples has been set. Deciliters are used as the unit, and the "soft crack" is explained with a temperature.

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. 475) → 1949 (korrekturlest, s. 544)~60% av teksten endretfjernetlagt til
250 gr. sukker 2½ del. vand epler. Eplerne skrælles, Eplene skrelles, skjæres i fire dele, deler, kjernehuset tages tas bort. 250 gr. sukker og 2½ del. vand 2 y 2 dd. vann koker til «det lille knæk», knekk», og heri kokes eplerne eplene møre. Lægges Legges op, og saften heldes helles over.

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Frequently asked questions

What does it mean to cook the sugar syrup to the "soft crack"?
It is an old term for a sugar-cooking stage: the sugar and water (250 g sugar and 2½ dl water) are reduced until the syrup is so thick that a drop sets and cracks easily when cooled in cold water. Then the syrup has enough concentration for the apples to become glazed.
How are the apples prepared?
The apples are peeled, quartered, and the cores cut away. Then the pieces are cooked soft in the hot sugar syrup.
How is the dish served?
The apple pieces are arranged in a platter or dish, and the remaining sugar syrup is poured over. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 475, and is counted as 6 servings with around 35 minutes of total time.

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