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.

Stuffed Apples

Name: Stuffed Apples
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 12 pcs large apples; 4 dl water; 2 dl sugar (about 180 g); 1 dl sherry; 24 pcs preserved plums (one on each apple half); 12 pcs macaroons (for serving); 2 dl cream (whipped stiff)

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
Prepare the apples
Remove the core from the large apples, peel them and cut them in two.
2
Boil the apples
Boil the apple halves tender in water, sugar and sherry.
3
Arrange
Place the apples in a glass dish and set a preserved plum on each apple half.
4
Reduce the syrup
Reduce the juice from the apples until it thickens, and pour it over the apples.
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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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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