Recipe for Kydoni, Quince Spoon Sweet

Spoon sweets can be found all around Greece and every region tends to use its own type of fruit to make Glyko tou Koutaliou.

This recipe for Kydoni (quince) spoon sweet is a perfect dessert to have on hand for guests, as it can be served on its own or you can sprinkle some almonds or add a dollop of yogurt. 


– 1 x kilo quince

– 800 x grams sugar

– 2 x cups water

– 1 x teaspoon vanilla sugar

– 1/2 x lemon (juiced)

– 1/2 x tablespoon cloves, 2 x leaves Abaroriza (scented geraniums)


– Peel and cut quince in half from top to bottom (not across). Remove, peel and trim centre (the way you would an apple). Cut quince in slices and then into thin chunks.

– Add sugar and water to a large pot and allow to boil.

– Add quince, vanilla sugar, and cloves and stir with a wooden spoon for two minutes.

– Lower heat to medium-high and cook until the syrup is medium drip (about 1 hour). About two minutes before you turn off the heat, add lemon juice and Abaroriza leaves and give it a good stir. 

– Allow to cool for 30 minutes and place carefully into airtight sealed jars that have been sterilized and allow to cool completely before sealing.

(Can be stored in the refrigerator for up to 12 months). 

Recipe & Images by IN+SIGHTS GREECE © (Copyright) 

Recipe for Grape Spoon Sweet

Glyko tou Koutaliou (spoon sweet) is Greece’s traditional homemade fruit preserve that is served after a meal or with coffee.

It can be stored for months in sterilised jars, which means you always have a delicious homemade treat on hand.

You can make it using quince, pear, lemons, and other fruit. Here we share my mum’s grape sweet spoon recipe, which tastes amazing on its own or you may prefer to pair it with a dollop of vanilla bean ice cream, yoghurt, or flaked almonds.


1 kilo seedless grapes (red or white)

500 grams white sugar

1/2 cup of water

1/2 lemon, juiced

2 x leaves of Arbaroriza (lemon geranium)


-Remove grapes from the stem and wash thoroughly. Dry and set aside.

-Place sugar and water in a large pot over high heat and bring to a full boil (about 10 minutes).

-Add your grapes and allow to simmer. Add Arbaroriza leaves and reduce heat to medium and cook for about an hour, uncovered. Stir occasionally.

-After about an hour, when the syrup has thickened, add the lemon juice and stir. Cook for another few minutes.

-Allow to completely cool.

-Spoon into sterilised jars with airtight lids and store in a cool place.

Insights Greece - Recipe for Grape Spoon Sweet

Images by IN+SIGHTS GREECE © (Copyright)