Greek Walnut Spoon Sweet Recipes

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GREEK SPOON SWEETS (STAFYLI GLIKO)



Greek Spoon Sweets (Stafyli Gliko) image

Learn how to make Greek spoon sweets-a simple dessert made of fruit in thick syrup that can be jarred and preserved for homemade holiday gifts.

Provided by Guest Contributor

Categories     Pickles, Jams & Spreads

Time 1h35m

Number Of Ingredients 5

3 pounds seedless green grapes
3 cups granulated sugar
Juice of 2 lemons
1 tablespoon vanilla extract
1 tablespoon cloves

Steps:

  • Wash and clean the grapes, making sure that all stems are discarded.
  • Cover the bottom of a large saucepan with a layer of grapes, then sprinkle with a layer of sugar. Repeat until all the grapes and sugar are in the pan.
  • Pour the lemon juice over the grapes and sugar, and let rest for 12 hours.
  • Add 1 1/2 cups water to the pot and bring to a boil.
  • Reduce the heat to a simmer and cook for 10 minutes.
  • Let rest once more overnight, or up to 24 hours.
  • Bring the grapes and liquid to a boil and add the vanilla and cloves.
  • Lower the heat to a simmer and cook for about 30 minutes, or until the syrup has become thick enough to coat a spoon. You want the fruit to look candied (the grapes will have actually shriveled a bit), and the syrup to be loose but gooey.
  • Ladle the spoon sweets into clean mason jars and refrigerate.

GREEK WALNUT SPOON SWEET



Greek Walnut Spoon Sweet image

For those of you who have walnut trees and don't know what to do with all the nuts; here's a traditional greek recipe for a spoon sweet -- a 'green' walnut preserve. You pick the walnuts when they're still unripe and the shell has not hardened and make this lovely sweet which can be served as is, in tiny amounts, on tiny plates, with a glass of ice-cold water (as it is here in Greece), or chop up the nuts and drizzle over some ice cream with a little of the syrup. The whole procedure is done over 2 days, but it is very simple to do.

Provided by evelynathens

Categories     Dessert

Time 40m

Yield 2 pounds

Number Of Ingredients 6

2 lbs green unripened walnuts, shells still soft
2 lbs sugar
3 cups water
2 vanilla beans
1 teaspoon fresh lemon juice
1/4 lb blanched almond (you may need slightly more - 1 whole blanched almond per walnut)

Steps:

  • Wash the walnuts well; place in a saucepan and add water to cover by two to 3 inches; boil until the walnuts have got quite soft (there is no time for this); remove from water and put in a large bowl with enough cold water to cover; leave in water for 48 hours, changing water every 8 hours.
  • Boil the 2 lbs sugar with 3 cups water for 8 minutes; drain the walnuts from the water and insert an entire blanched almond into the centre of each walnut (this is done most easily using the pointy end of the almond to push it in); add the walnuts to the syrup and boil for 5-7 minutes; remove the saucepan from the fire and leave the walnuts to cool in the syrup for 24 hours.
  • Put the saucepan back on the fire and bring to a boil again; skim off any foam that develops on the surface; boil until the syrup thickens no time is given for this, add the lemon juice and the vanilla beans; continue boiling the walnuts for a few more minutes (5-8?) and remove from the fire; when cold, put up in jars.

Nutrition Facts : Calories 5053, Fat 324.6, SaturatedFat 30, Sodium 32.1, Carbohydrate 527.2, Fiber 36.3, Sugar 467.9, Protein 81.6

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