Quince And Pomegranate 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.

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.

BRAISED PORK SHOULDER WITH QUINCE

Steps:

• Stir paprika, 1 1/2 teaspoons coarse kosher salt, 1 teaspoon black pepper, coriander, ginger, allspice, and cinnamon in small bowl to blend. Spread spice mixture all over pork shoulder. Wrap in plastic and refrigerate overnight.
• Preheat oven to 325°F. Melt butter with oil in heavy large oven-proof pot over medium-high heat. Add pork shoulder and brown on all sides, about 10 minutes. Transfer pork to plate. Pour off all but 2 tablespoons drippings from pot and reduce heat to medium. Add quince to pot. Sauté until cut sides are lightly browned, 5 to 7 minutes. Using slotted spoon, transfer quince to bowl. Add onions, celery, and carrot to pot. Sauté until vegetables begin to soften, about 10 minutes. Add garlic; auté1 minute. Add pomegranate juice and chicken broth. Bring to boil, scraping up browned bits. Add red currant jelly, bay leaves, and thyme, then quince. Return pork to pot, fat side up. Cover pot with foil, then lid; place in oven.
• Braise pork until very tender and thermometer inserted into center registers 165°F, basting occasionally, about 2 hours 15 minutes. Cool pork uncovered at room temperature 1 hour. Chill uncovered until cold, then cover and chill at least 1 day and up to 3 days.
• Preheat oven to 350°F. Transfer pork to work surface. Cut off string. Cut pork crosswise into 1/2-inch-thick slices. Overlap slices in 13x9x2-inch baking dish. Using slotted spoon, arrange vegetables and quince around pork. Boil juices in pot until thickened enough to coat spoon, about 15 minutes. Season with coarse kosher salt, pepper, and lemon juice to taste. Pour over pork. Cover and bake until heated through, about 30 minutes.
• Sprinkle pork with chopped mint; surround with lemon wedges and serve.

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.