Firikia Glyko Whole Apples In Light Syrup Recipes
APPLE SYRUP
This delicious alternative to maple syrup makes a great change-of-pace topper for French toast and other morning meals. "My husband doesn't feel deprived when I serve this syrup with his waffles and pancakes," says Barbara Hill of Oil Springs, Ontario.
Provided by Taste of Home
Time 10m
Yield 1-1/4 cups.
Number Of Ingredients 5
Steps:
- In a small saucepan, combine the cornstarch, cinnamon, nutmeg and apple juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sugar substitute.
Nutrition Facts : Calories 20 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
FIRIKIA GLYKO WHOLE APPLES IN LIGHT SYRUP
From Greece; a canning recipe; you can use crab apples. It is called a spoon treat. For Zaar tour 6. The canning amount wasn't given here so I guesstimated.
Provided by Dienia B.
Categories Apple
Time 2h30m
Yield 6 pints
Number Of Ingredients 7
Steps:
- Place clove on top and bottom of each peeled apple.
- Juice the lemon and put peel in pot.
- Put water and sugar in pot; stir.
- Put in cinnamon.
- Put in apples as soon as sugar dissolves some.
- When full boil is reached, lower heat to lowest heat to maintain a slow boil without covering, and cook 1 hour 15 minutes.
- 5 minutes; pour in lemon juice and brandy.
- Allow to cool to lukewarm before removing.
- Put in clean jar and seal, taking out cinnamon stick and lemon peel.
Nutrition Facts : Calories 1825.6, Fat 2, SaturatedFat 0.4, Sodium 34.6, Carbohydrate 459.3, Fiber 17.4, Sugar 432.8, Protein 2.1
APPLE SYRUP
Steps:
- In a large pot, bring the cider to a boil over medium-high heat. Boil the cider until it has reduced to a thin syrup (you should have about 1/2 cup), approximately 25 minutes. Cool and store at room temperature.
FRESH WALNUTS IN SYRUP (GLYKO KARYDAKI)
This is traditional Greek spoon sweets this can be ranked on the top of the list as the best. June 24 happens to be St John's day and tradition has it that the green walnuts must be picked on this day, but in reality it depends where you live. The important thing is that the walnuts are not only green, but still tender and no woody. For this recipe you need some time, but it's something really special. Handling the nuts you should always wear gloves otherwise your hands will go black! We like this traditional spoon sweets for the breakfast like a jam (for example on my Zopf or Braided Bread Recipe #437716) and we like the syrup especially on plain yoghurt.
Provided by Artandkitchen
Categories Dessert
Time 1h2m
Yield 4-8 jars
Number Of Ingredients 6
Steps:
- If you cannot prepare the nuts the same day, you can store them in the fridge for about two weeks.
- Wash the nuts and peel the outer skin.
- Take a knitting needle and prick the walnuts once. Place in a pot with plenty of water to cover them.
- Boil till soft.
- Remove from the saucepan and put into a large bowl of cold water.
- Leave in the water for 48 hours, changing the water every 8 hours.
- Remove from the saucepan and put into a large bowl of cold water and add the juice of one lemon.
- Leave in the water for 1 hour, this will make them crunchy and shiny.
- Put the 400ml of water and the sugar together in a saucepan and bring to the boil. Simmer for 8 minutes.
- Drain the nuts and put them into the syrup and boil for 5-7 minutes.
- Take the saucepan off the heat and put to one side for 24 hours. The walnuts need to stay in the saucepan to cool for 24 hours. At no time should you put the lid on the saucepan.
- Put the saucepan back on to boil and boil rapidly, when it is ready (the syrup thickens) add the juice of one lemon, boil for a little and remove from the heat.
- Add the cinnamon and the cloves.
- (The preparation time doesn't include the waiting time. Cooking time only approximately).
Nutrition Facts : Calories 2804.4, Fat 163.1, SaturatedFat 15.3, Sodium 10.8, Carbohydrate 336.9, Fiber 17.6, Sugar 306.6, Protein 38.4
SAUTEED MAPLE SYRUP APPLES
Serve these apples with Bette's Chicken-Liver Pate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 dozen slices
Number Of Ingredients 4
Steps:
- Melt butter in a medium skillet over medium heat. Add apples; cook, turning once, until golden brown, about 5 minutes total. Stir in syrup and salt; reduce heat to low. Simmer until apples are soft, about 5 minutes. Serve warm.
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