Prep 15 mins
Cook 35 mins
From "The World Of Greece: Odyssey" Magazine - May/June 2008 issue. This recipe is for the traditional Greek "Glyko Koutaliou" or "Spoon Sweet." "Syrup-laden baklavas, karydopitta, or even the thicker, cakey ravani-style desserts are served on holidays and special occasions, but the everyday sweet is customarily a spoonful of a glyko koutaliou. To this day, spoon sweets are a traditional offering, literally a sweet welcome for visitors into the Greek home, whether they’ve come for a chat or on a more formal occasion. Spoon sweets are also served at the village kafeneion, a teaspoon-sized serving on a small dish set before the guest or visitor with a glass of iced water and a cup of strong Greek coffee. Traditionally each household put up their own spoon sweets according to the availability of fruit in season. Sweets were made in small quantities, usually to recipes handed down from one generation to the next." Spoon sweet can be eaten by itself or spooned over yogurt or ice cream. Yield is a guess.
- 1 kg pelion firikia small tart apple (small tart apples)
- 2 cups sugar
- 2 1⁄2 cups water
- 1 tangerine, zest of
- vanilla extract
- Peel, core and grate apples.
- Bring the sugar and water to a boil.
- When the sugar has completely dissolved, add the tangerine zest.
- Simmer for about 15-20 minutes, or until the syrup is thick enough to coat the back of a spoon.
- Add the grated apple and cook for 10-15 minutes more.
- Remove from heat, stir in the vanilla and cool.