Pears à la bonne femme from Erken (1914): pears steamed tender in a syrup of water, port, sugar, and orange peel, cooled and set on cut-out sponge-cake rounds, decorated with piped chantilly cream.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 528 (falt i det fri)
A decorative dessert from the chapter "Cakes for dessert" in Erken's "Stor kokebok" (1914), where pears poached in port syrup are set on cut-out sponge-cake rounds and decorated with chantilly cream (vanilla-sweetened whipped cream).
Cook the syrup
Bring water, port, sugar, and orange peel to a boil to make a syrup.
Steam the pears
Place the peeled pears in the syrup and let them simmer, covered, until tender. Cool them in the syrup.
Cut out the bases
Cut out round bases of sponge cake and set a pear on each base.
Decorate
Whip the cream stiff with powdered sugar and vanilla sugar to make chantilly cream. Pipe the cream around the pears and into all the hollows.
Measurements are converted (¼ l water, 2 dl port). Chantilly cream is specified as whipped heavy cream with powdered sugar and vanilla. The pears are given as peeled and halved, and "steamed" is described as simmering under a lid.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Kremfløte
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Note on Modernised
Mål er omregnet (¼ l vann, 2 dl portvin). Chantillykrem er spesifisert som pisket kremfløte med melis og vanilje. Pærene angis skrelt og halvert, og «dampes» er beskrevet som småkoking under lokk.
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