KYTHONI GLYKO (QUINCE SPOON SWEET)
Wait till you see the lovely orangey-rose the quince turns into once cooked - gorgeous! Spoon Sweets are traditional sweets, always readily available in Greek homes. When guests drop by, it is good form to offer them a teaspoonful of a spoon sweet, served on a demi-tasse plate, and accompanied by a large glass of ice water. A truly welcoming gesture.
Provided by evelynathens
Categories Fruit
Time 40m
Yield 1 jar
Number Of Ingredients 7
Steps:
- Peel the quinces and grate coarsely (I use my trusty box grater).
- Put in a large saucepan; add water, cover and cook over moderate heat until soft.
- Add sugar and cook stirring, over medium heat, until the syrup is thick.
- Towards the end, add the lemon juice, the almonds, the vanilla and the rose geranium leaves (if using- do use them if you can get them).
- When cool, put in large jar and store.
- (Greeks just store this on the shelf, without extra processing. I don't know much about canning/storing, but I've never been sick. Still, it might be best to just keep in the fridge and spoon out as needed.) Note: This is FANTASTIC on vanilla ice cream.
Nutrition Facts : Calories 5471.2, Fat 37.6, SaturatedFat 2.9, Sodium 299.1, Carbohydrate 1325.3, Fiber 29.9, Sugar 1138, Protein 20
QUINCE AND POMEGRANATE SPOON SWEET
From Adventures in Greek Cooking: The Olive and The Caper by Susanna Hoffman. I haven't tried this recipe but it looks so good. Greek spoon sweets are served by the tea spoon with a cold glass of water to guests. You can eat the sweet then place your spoon in your water to flavor it a bit.
Provided by ThatSouthernBelle
Categories Dessert
Time 1h15m
Yield 1 Quart, 192 serving(s)
Number Of Ingredients 5
Steps:
- Peel and core the quinces and cut them into 1/4 inch dice.
- Place quinces pieces in a large bowl and add 1 Tablespoon of the lemon juice and add enough water to cover.
- Set aside.
- Cut the pomegranate into quarters and remove all the seeds (yum!).
- Place seeds and all juice in a saucepan.
- Drain the quince and add it to the saucepan.
- Stir in the sugar and the remaining lemon juice.
- Partially cover the pan and set it over medium-low heat.
- Cook until the quince begins to wilt and the liquid is gently bubbling or about 20 minutes.
- Stir in the geranium leaves and cook, uncovered, over medium heat until the quince is soft and the liquid is beginning to thicken, or about 25 minutes.
- Raise the heat to maintain a brisk simmer and cook until the quince is very soft and the liquid is thick but not jellylike (about 230 F on a candy thermometer or about 15 minutes.).
- Watch the pan carefully, stirring from time to time so the spoon sweet doesn't burn then remove from the heat.
- Allow the mixture to cool to room temperature. Remove the leaves and transfer to storage jars. It should keep in the refrigerator for several months.
Nutrition Facts : Calories 12.3, Sodium 0.1, Carbohydrate 3.2, Fiber 0.1, Sugar 2.7
QUINCE POACHED IN CARDAMOM SYRUP
Provided by Andrea Albin
Categories Dessert Vegetarian Quince Healthy Vegan Simmer Cardamom Gourmet Fat Free Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 (dessert) servings
Number Of Ingredients 6
Steps:
- Peel quinces, then quarter and core. Cover with water in a bowl (to prevent discoloration).
- Bring water, sugar, citrus slices, and cardamom pods to a simmer in a small pot, stirring until sugar has dissolved.
- Cut quince quarters into 1/4-inch-thick wedges and add to syrup. Return to a simmer and cover quince with a round of parchment paper. Simmer until quince is just tender, about 45 minutes. Discard citrus slices. Cool quince in syrup to room temperature, about 1 hour (color will deepen). Discard cardamom pods.
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