Homemade Kidoni, Glyko tou Koutaliou recipe

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Kidoni Glyko tou Koutaliou is one of Greece’s most adored spoon sweets. This quince fruit preserve is delicious on its own or can be served with almonds, a dollop of natural Greek yoghurt or vanilla bean ice cream- yum!

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Homemade Kidoni, Glyko tou Koutaliou recipe

Once made, it can be stored in the fridge for up to 6 months in sealed jars.

Ingredients →

– 1 x kilo quince
– 700 x grams of white sugar
– 2 x cups of water
– 1 x teaspoon vanilla sugar
– 1/2 x lemon (juiced)
– 1/2 x tablespoon cloves, 2 x leaves Abaroriza (scented geraniums)

Method →

– Peel and cut quince in half from top to bottom (not across). Remove, peel and trim the centre (like an apple). Cut quince into slices and then into thin chunks.
– Add sugar and water to a large pot and allow to boil.
– Add quince, vanilla sugar and cloves and stir with a wooden spoon for a few minutes.
– Lower heat to medium-high and cook until the syrup is medium drip- about 1 hour. About two minutes before you turn off the heat, add lemon juice and Abaroriza leaves.
– Allow to cool for 30 minutes, spoon into airtight sealed jars that have been sterilised, and cool completely before sealing.

*Image and recipe by flavours and flair (Copyright) 

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