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Stuffed Apples

Stuffed apples (Erken 1914): 12 peeled, halved apples are boiled tender in 4 dl water, 2 dl sugar and 1 dl sherry, placed in a glass dish with a preserved plum on each half, and the reduced syrup poured over; served with macaroons and whipped cream.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 474 (falt i det fri)

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About the dish

A simple, festive apple dessert from the dessert chapter, where sherry and preserved plums give it a celebratory air. Served in a glass dish with macaroons and whipped cream.

How to make it

  1. 1

    Prepare the apples

    Remove the core from the large apples, peel them and cut them in two.

  2. 2

    Boil the apples

    Boil the apple halves tender in water, sugar and sherry.

  3. 3

    Arrange

    Place the apples in a glass dish and set a preserved plum on each apple half.

  4. 4

    Reduce the syrup

    Reduce the juice from the apples until it thickens, and pour it over the apples.

  5. 5

    Serve

    Serve with macaroons and stiffly whipped cream.

Changes from the original

"Del." is interpreted as deciliters. The number of preserved plums and the amount of macaroons/cream are estimated based on 12 apples (24 halves). The method has been divided into steps.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 474) → Modernisert~82% av teksten endretfjernetlagt til
12 epler stk store epler. 4 del. vand dl vann. 2 del. dl sukker (ca. 180 g). 1 del. sherry dl sherry. 24 stk syltede plommer. De plommer (én på hver eplehalvdel). 12 stk makroner (til servering). 2 dl fløte (piskes stiv). Fjern kjernehuset fra de store epler befries for kjernehus, skrælles eplene, skrell dem og kløves del dem i to, kokes to.. Kok eplehalvdelene møre i vandet, sukkeret vann, sukker og sherry. Lægges opi glasfat; paa hvert halve eple lægges sherry.. Legg eplene i et glassfat og legg en syltet plomme; plomme på hver eplehalvdel.. Kok saften fra eplerne koker ind eplene inn til den tykner, og heldes over. hell den over eplene.. Serveres med makroner og stivvispet stivpisket fløte.

Note til Modernisert

«Del.» er tolket som desiliter. Antall syltede plommer og mengde makroner/fløte er anslått ut fra 12 epler (24 halve). Fremgangsmåten er delt i trinn.

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Frequently asked questions

How do I boil the apples without them falling apart?
Peel large, firm apples, remove the core and cut them in two. Gently boil the halves tender in 4 dl water, 2 dl sugar and 1 dl sherry – they should be tender but hold their shape, so let them simmer over low heat and lift them out with a slotted spoon.
What do I do with the cooking liquid?
After the apples are arranged in a glass dish, the apple juice is reduced to a thicker syrup and poured over the apples. This concentrates the flavor of sugar and sherry.
What is served with it?
One preserved plum is placed on each apple half, and the dessert is served with macaroons and stiffly whipped cream. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 474, and makes 8 servings from 12 apples.

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