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)