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Prune Compote

Erken's prune compote from 1914: prunes soaked overnight in water with sugar, boiled tender, the juice reduced and flavored with sherry. Served cold with cream.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 498 (falt i det fri)

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About the dish

From the dessert chapter of «Stor kokebok» (1914). Dried fruit was a common dessert ingredient year-round, and prune compote with a little sherry was a simple, festive end to the meal.

How to make it

  1. 1

    Soak

    Place the well-washed prunes in the water together with the sugar and let them stand overnight.

  2. 2

    Boil

    Place the pot over the heat and boil the prunes until they are completely tender.

  3. 3

    Reduce the juice

    Take the prunes up with a slotted spoon and let the liquid reduce for 5 minutes.

  4. 4

    Season

    Add the sherry and pour the juice over the prunes.

  5. 5

    Serve

    Serve cold with cream. Apricot compote is made the same way.

Changes from the original

Amounts that were illegible in the OCR are interpreted from Erken's usual proportions (½ kg prunes, 1½ l water, ½ dl sherry). Units are modernized to grams, liters and deciliters. The language in the steps is modernized.

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From19141949Modernised
To19141949Modernised
1949 (proofread, p. 575) → 1914 (proofread, p. 498)~60% of the text changedremovedadded
½ kg. svisker ½ 1½ l. vann vand 150 gr. sukker ½ del. sherry. De godt vaskede svisker legges lægges natten over i vannet vandet med sukkeret, settes sættes over varmen, koker ilden, koker, til sviskene sviskerne er ganske møre, hvorefter de tas tages op, og sausen koker inn ind i 5 minutter, tilsettes tilsættes sherryen, helles heldes over sviskene. sviskerne. Serveres kold med fløte. — Aprikosgrøt lages på paa samme måte. Grøten kan lages billigere ved at man fra først av tilsetter mere vann og derefter jevner medpotetesmel. Frukten tas dog op når den er kokt, saften jevnes og helles over den oplagte frukt. maate.

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Frequently asked questions

Must the prunes be soaked?
Yes, the well-washed prunes are placed overnight in 1½ l water together with 150 g sugar, before everything is put over the heat.
How long should it boil?
The prunes are boiled until they are completely tender, then taken up, and the juice is reduced for 5 minutes before the sherry is added and poured over the prunes.
How is the compote served?
Cold, with cream. The recipe is from Henriette Schønberg Erken's «Stor kokebok» (1914), p. 498.
Can I use other fruits?
Yes, the original says that apricot porridge is made the same way.

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