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!
Once made, it can be stored in the fridge for up to 6 months in sealed jars.
– 1 kilo quince
– 700 grams white sugar
– 2 cups water
– 1 teaspoon vanilla sugar
– 1/2 lemon (juiced)
– 1/2 tablespoon cloves, 2 x leaves Abaroriza (scented geraniums)
– Peel and cut quince in half from top to bottom (not across). Remove, peel and trim centre (the way you would an apple). Cut quince in 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 wooden spoon for a couple of minutes.
– Lower heat to medium-high and cook until the syrup is medium drip- about 1 hour. About two minutes before you turn off heat, add lemon juice and Abaroriza leaves.
– Allow to cool for 30 minutes and spoon in to airtight sealed jars that have been sterilised and allow to cool completely before sealing.
*Image and recipe by flavoursandflair.com