Prep 10 mins
Cook 1 hr 32 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.
- Place the oranges in a medium saucepan of cold water over high heat. Bring to a boil and boil for 1 minute. Drain well. Repeat this blanching process 3 times. Drain well and cool.
- When the oranges are cool enough to handle, cut them in half crosswise. Remove and discard the seeds. Place the orange halves, cut side down, on a cutting board. Using a sharp knife, cut each half, vertically, into very thin slices.
- Place the orange slices in α large mixing bowl. Add the sugar and toss to coat evenly.
- Place 1 1/2 cups water and the wine in α non-reactive saucepan over high heat and bring to a boil. Add the orange slices and again bring to a boil. Lower the heat and simmer for 1 1/2 hours, or until quite thick.
- Remove from the heat and allow to cool.
- Serve immediately or transfer to a non-reactive container, cover, and refrigerate for up to 2 weeks.