Comfort with apples
Fall is officially here! With chilly mornings and leaves changing colors, there is no better way to celebrate the changing seasons than baking.
These traditional Norwegian desserts are centered on apples, and they are sure to fill your home with the delicious smells of fall.
Tilslørte Bondepiker (Veiled Farm Girls)
Tilslørte bondepiker, or veiled farm girls, is a Norwegian favorite. This is a traditional Norwegian dessert that has not changed much in a century or so, yet it still tastes fresh as ever. It consists of layers of applesauce, cinnamon toasted breadcrumbs and whipped cream.
- 2 pounds apples (McIntosh, Braeburn or your preferred variety)
- 1/4 cup water
- 1/4 cup sugar
- 1/2 tsp cinnamon
- 1/2 cup unsalted butter
- 1 1/2 cup fresh breadcrumbs (substitute dried, unseasoned breadcrumbs if needed)
- 1 1/2 cups whipping cream
- 1/2 cup toasted almonds, chopped
Peel, core and cut the appless into small chunks. Simmer in a pan with the water for 10 – 15 minutes until the apples are soft. Leave to cool, and add sugar and cinnamon to taste. In a frying pan, melt the butter until foaming subsides. Add the breadcrumbs and sugar and stir frequently until the breadcrumbs are toasted golden brown. Remove from heat and leave to cool. In a separate bowl, whip the cream until soft peaks form. In glass serving dishes, layer the apples, cream and breadcrumbs. The cream should be the top layer. Sprinkle with chopped almonds.
Baked Apples with Honey and Ginger
Ginger, although seen as an “Eastern” spice, has been known in Scandinavia since the 16th century. It was originally used for medicinal purposes, but it gradually worked its way into many Scandinavian cakes and desserts.
- 4 sweet apples, such as Rome Beauty or Jonagold
- 1/4 cup honey
- 1-inch thumb fresh ginger
- 1/4 tsp cinnamon
- 2 Tbsp butter
- 4 Tbsp crème fraîche (or sour cream)
Preheat the oven to 450°F. Peel the ginger and finely mince. Remove the core from each apple without cutting all the way through, forming a hollow cylinder about 1 inch in diameter. Place the apples in a fireproof baking dish, and fill the cavities with honey, ginger and cinnamon. Top each apple with a small lump of butter. Bake the apples on the lowest rack for about 45 minutes, until the apples are tender. Check on the apples every once in a while, and be sure to turn down the heat if the honey is burning. Serve hot or warm, topping each apple with a bit of crème fraîche.
Source: Christy Olsen Field for The Norwegian American Weekly
This article originally appeared in the Sept. 23, 2011 issue of the Norwegian American Weekly. To subscribe, visit SUBSCRIBE or call us at (800) 305-0271.