Prep 15 mins
Cook 1 hr
From Adventures in Greek Cooking: The Olive and The Caper by Susanna Hoffman. I haven't tried this recipe but it looks so good. Greek spoon sweets are served by the tea spoon with a cold glass of water to guests. You can eat the sweet then place your spoon in your water to flavor it a bit.
- 6 medium quinces
- 2 tablespoons lemon juice, fresh
- 1 pomegranate
- 2 1⁄2 cups sugar
- 3 scented geranium leaves (basil is used if making with quince alone) or 1 bay leaves (basil is used if making with quince alone) or 3 basil leaves (basil is used if making with quince alone)
- 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.