Total Time
1hr 15mins
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.

Ingredients Nutrition

Directions

  1. Peel and core the quinces and cut them into 1/4 inch dice.
  2. Place quinces pieces in a large bowl and add 1 Tablespoon of the lemon juice and add enough water to cover.
  3. Set aside.
  4. Cut the pomegranate into quarters and remove all the seeds (yum!).
  5. Place seeds and all juice in a saucepan.
  6. Drain the quince and add it to the saucepan.
  7. Stir in the sugar and the remaining lemon juice.
  8. Partially cover the pan and set it over medium-low heat.
  9. Cook until the quince begins to wilt and the liquid is gently bubbling or about 20 minutes.
  10. 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.
  11. 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.).
  12. Watch the pan carefully, stirring from time to time so the spoon sweet doesn't burn then remove from the heat.
  13. 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.

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