Kythoni Glyko Quince Spoon Sweet Recipes

KYTHONI GLYKO (QUINCE SPOON SWEET)

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.

KYTHONI GLYKO- QUINCE SPOON SWEET

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.

QUINCE AND POMEGRANATE SPOON SWEET

Steps:

• Peel and core the quinces and cut them into 1/4 inch dice.
• Place quinces pieces in a large bowl and add 1 Tablespoon of the lemon juice and add enough water to cover.
• Set aside.
• Cut the pomegranate into quarters and remove all the seeds (yum!).
• Place seeds and all juice in a saucepan.
• Drain the quince and add it to the saucepan.
• Stir in the sugar and the remaining lemon juice.
• Partially cover the pan and set it over medium-low heat.
• Cook until the quince begins to wilt and the liquid is gently bubbling or about 20 minutes.
• Stir in the geranium leaves and cook, uncovered, over medium heat until the quince is soft and the liquid is beginning to thicken, or about 25 minutes.
• Raise the heat to maintain a brisk simmer and cook until the quince is very soft and the liquid is thick but not jellylike (about 230 F on a candy thermometer or about 15 minutes.).
• Watch the pan carefully, stirring from time to time so the spoon sweet doesn't burn then remove from the heat.
• Allow the mixture to cool to room temperature. Remove the leaves and transfer to storage jars. It should keep in the refrigerator for several months.