How are the apples shaped?

The apples are peeled and cored with a round apple corer (melon baller), so they become even pieces/balls. They are then boiled tender in water with sugar and lemon juice.

What are the apple peels used for?

Once the apples are lifted out of the syrup, the apple peels are boiled together with 2 extra apples in the syrup. The mixture is strained and reduced further until the sauce is smooth, then poured over the apples.

How is the dessert plated?

The sauce is poured over the apples, and blanched, chopped pistachios are sprinkled over. Stiffly whipped cream is arranged around them on the platter.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 474. It is intended for 6 servings and takes around 60 minutes.

Prince Apples

Name: Prince Apples
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 2 kg apples (firm, tart); 3 dl water; 2 dl sugar (about 180 g); 0.25 pcs lemon (the juice of); 50 g pistachios (blanched and chopped); 2 dl cream (for whipping)

Prince Apples (fyrsteepler) from Erken's Stor kokebok (1914): whole peeled apples are boiled tender in sugar syrup with lemon juice, the cooking liquid is reduced with the apple peels into a smooth sauce, poured over the apples, garnished with chopped pistachios and whipped cream. An elegant "princely" apple dessert.

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

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About the dish

One of several apple desserts in the dessert chapter of "Stor kokebok" (1914). The apples are boiled whole and tender in sugar syrup, and the cooking liquid is reduced into a glossy sauce of apple and lemon flavor — a simple yet elegant "princely" presentation with pistachios and whipped cream.

How to make it

1
Prepare the apples
Peel the apples and remove the core with a round apple corer, so the apples keep their shape.
2
Boil the apples tender
Bring the water, sugar and lemon juice to a boil, add the apples and let them boil gently until tender. Carefully lift them out and place them on a platter.
3
Cook the sauce
Put the apple peels and 2 extra apples into the syrup and continue boiling. Strain, return the liquid to the heat and reduce it until the sauce is smooth and thick.
4
Plate
Pour the hot sauce over the apples and sprinkle with blanched, chopped pistachios.
5
Serve
Whip the cream stiff and arrange it around the apples on the platter. Serve cold.

Changes from the original

"Del." has been interpreted as deciliters, and the sugar quantity is also given in grams. The amounts for pistachios and cream are estimated, since the original does not state them. The method has been divided into numbered steps, but without modernizing the language of the content.

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Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 474) → 1949 (korrekturlest, s. 544)~90% av teksten endretfjernetlagt til

~~2 kg.~~ Fylte epler. 12 epler 3 4 del. ~~vand~~ vann 2 del. sukker ~~saft av ¼ citron pistacier fløte. Eplerne skrælles~~ i del. sherry syltede plommer. De store epler befries for kjernehus, skrelles og ~~utstikkes med rundt potetesjern. Koker, til de er~~ kløves i to, kokes møre i ~~vandet, tilsat sukker~~ vannet, sukkeret og ~~citron. Naar eplerne er tat op, kokes epleskal samt 2 epler til~~ sherry. Legges op i ~~siruppen, siles, sættes igjen over ilden~~ glassfat; på hvert halve eple legges en syltet plomme; saften fra eplene koker inn og ~~koker, til sausen er jevn. Sausen heldes over eplerne, de skoldede, hakkede pistacier strøes~~ helles over. ~~Stivvispet fløte lægges omkring paa fatet.~~ Serveres med makroner og stivvispet fløte. Til 8 å lo personer.

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Frequently asked questions

How are the apples shaped?: The apples are peeled and cored with a round apple corer (melon baller), so they become even pieces/balls. They are then boiled tender in water with sugar and lemon juice.
What are the apple peels used for?: Once the apples are lifted out of the syrup, the apple peels are boiled together with 2 extra apples in the syrup. The mixture is strained and reduced further until the sauce is smooth, then poured over the apples.
How is the dessert plated?: The sauce is poured over the apples, and blanched, chopped pistachios are sprinkled over. Stiffly whipped cream is arranged around them on the platter.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 474. It is intended for 6 servings and takes around 60 minutes.

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