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Apples (Pommes au Beurre)

Pommes au beurre (a French-style baked apple dessert): peeled, cored apples blanched 2 minutes in lemon water, filled with butter, powdered sugar, and cognac, and baked tender in a hot oven with a little water in the dish. Served plain or on a slice of brioche. Erken's Stor kokebok 1914, pages 475–476.

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

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About the dish

A French-inspired apple dessert in Erken's dessert chapter. The apples are blanched in lemon water to keep them white, filled with cognac butter, and baked. Serving them on a round slice of brioche dough reflects the French restaurant school Erken drew much from.

How to make it

  1. 1

    Prepare the apples

    Core and peel the apples.

  2. 2

    Blanch

    Bring water to a boil with 1 tablespoon lemon juice per liter of water added. Cook the apples 2 minutes and lift them out carefully.

  3. 3

    Fill

    Place the apples in a greased ovenproof dish. Stir the butter and powdered sugar well together with the cognac and fill the mixture into the hollow of the apples.

  4. 4

    Bake

    Pour 1 dl water into the dish and bake the apples in a hot oven (about 200 °C (390 °F)) until they are tender.

  5. 5

    Serve

    Serve the apples as they are in the dish, or set each apple on a round slice of brioche dough.

Changes from the original

Confectioners' sugar is given as powdered sugar, deciliters are used as the unit, and "hot oven" is set to about 200 °C (390 °F). The lemon juice quantity has been kept as a ratio (1 tablespoon per liter of water).

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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
Modernised → 1914 (proofread, p. 475)~81% of the text changedremovedadded
12 stk epler. epler 80 g gr. smør (romtemperert). 80 g melis (flormelis). 1 dl vann (til formen). gr. flormelis 1 spiseskje konjakk. del. vand 1 spiseskje sitronsaft (per liter kokevann). briochedeig (runde skiver til servering, kan sløyfes). Stikk ut kjernehuset spiseske konjak. Kjernehuset utstikkes, og skrell eplene.. Kok opp vann tilsatt 1 spiseskje sitronsaft per liter vann. Kok eplene eplerne skrælles og kokes 2 minutter i kokende vand, tilsat 1 spiseske citronsaft til 1 l. vand. Eplerne tages op og ta dem forsiktig opp.. Sett eplene sættes i et smurt ildfast fat. Rør omeletfat; hulningen fyldes med smør og melis flormelis, som er rørt godt sammen med konjakken og fyll blandingen i hulrommet i eplene.. Hell 1 dl vann spiseske konjak. 1 del. av vandet heldes i formen formen, og stek eplene eplerne stekes i varm ovn (ca. 200 °C) ovn, til de er møre.. Server eplene møre. Bør helst serveres, som de står i fatet, staar, eller sett hvert eple på paa en rund skive av briochedeig.

Note on Modernised

Flormelis er angitt som melis/melis­sukker, desiliter brukt som enhet, «varm ovn» satt til ca. 200 °C. Sitronsaftmengden er beholdt som forhold (1 spiseskje per liter vann).

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Frequently asked questions

Why should the apples be blanched in water with lemon juice?
The apples are cooked only 2 minutes in boiling water with 1 tablespoon lemon juice per liter of water added. The lemon juice keeps the peeled apples from darkening, and the blanching makes them more tender before baking.
What are the apples filled with?
The core is removed, and the hollow is filled with 80 g butter and 80 g powdered sugar stirred well together with 1 tablespoon cognac. Finally, 1 deciliter water is poured into the dish before baking.
How is pommes au beurre served?
Erken recommends serving the apples as they are in the dish (a greased omelette dish), optionally set on a round slice of brioche dough. The recipe is from Stor kokebok (1914), p. 475, and is reckoned for 6 servings with 12 apples.
How long are the apples baked?
They are baked in a hot oven until tender – the total time for the recipe is about 70 minutes including preparation.

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