Quince And Pomegranate Spoon Sweet Recipes

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.

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.