Quince Preserves Greek Spoon Sweet Recipes
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
KYTHONI GLYKO- QUINCE SPOON SWEET
From "The World Of Greece: Odyssey" Magazine - May/June 2008 issue. This recipe is for the traditional Greek "Glyko Koutaliou" or "Spoon Sweet." "Syrup-laden baklavas, karydopitta, or even the thicker, cakey ravani-style desserts are served on holidays and special occasions, but the everyday sweet is customarily a spoonful of a glyko koutaliou. To this day, spoon sweets are a traditional offering, literally a sweet welcome for visitors into the Greek home, whether they've come for a chat or on a more formal occasion. Spoon sweets are also served at the village kafeneion, a teaspoon-sized serving on a small dish set before the guest or visitor with a glass of iced water and a cup of strong Greek coffee. Traditionally each household put up their own spoon sweets according to the availability of fruit in season. Sweets were made in small quantities, usually to recipes handed down from one generation to the next." Spoon sweet can be eaten by itself or spooned over yogurt or ice cream. Yield is a guess.
Provided by ThatSouthernBelle
Categories Dessert
Time 2h55m
Yield 30 serving(s)
Number Of Ingredients 4
Steps:
- Peel and core the quince, reserving both. Using a very sharp knife, cut the quince into thin matchsticks. Set aside.
- Combine the quince cores and peels in a medium heavy saucepan. Add 2 cups cold water, the wine, and 1 cinnamon stick. Place over medium-high heat and bring to a boil. Lower the heat to a simmer and simmer for 30 minutes. Remove from the heat and strain through a fine sieve, discarding the solids.
- Place the liquid in a large heavy saucepan. Add the reserved quince along with the sugar and remaining cinnamon stick. Place over medium heat and bring to a boil. Lower the heat and simmer, stirring and skimming frequently, for about 2 hours, or until the liquid has become syrupy and the fruit has turned a deep amber color. Remove from the heat and set aside to cool. When cool, serve or transfer to a non-reactive container, cover, and refrigerate for up to 3 months.
Nutrition Facts : Calories 321.4, Sodium 0.8, Carbohydrate 81.6, Fiber 0.2, Sugar 80
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GLYKO KYDONI (QUINCE PRESERVE) WITH ALMONDS
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