In Greece and Cyprus we like preserving fruits and you can make what we call glyka tou koutaliou (spoon sweets) with anything you can imagine. We make glyka tou koutaliou with fruit, flowers, vegetables and nuts.
Quince is one of my favourite fruit preserves and this was the first time I attempted to make some.
The procedure is almost the same for a lot of fruit. The only thing you have to be careful about quince is that if you leave it outside water it starts oxidizing.
Fill a bowl with water and lemon juice and put it right away in the water.
Do not attempt to taste it raw as it is not edible and you will find the taste quite disappointing.
Depending on the variety, once cooked it transforms into a nice pinkish to red colour and all its beautiful aroma is released.
The fragrant geranium leaves add an amazing aroma to spoon sweets but you can also add vanilla or cinnamon if you like.
Glyko kydoni can be served as it is put it is perfect served with Greek Yoghurt or ice cream.
The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!
“Weekend Herb Blogging“ is one of my favourite food blogging events and I am very happy that this week I am going to be hosting it.
I’m sure you’ve have heard of this event as this is the 3rd Year of Weekend Herb Blogging, created by Kalyn of Kalyn’s Kitchen and now Kalyn has passed it on to Haalo, of CookAlmost Anything At Least Once.
Here is what you have to do. Prepare a recipe using herbs, vegetables, plants, edible flowers or fruit on your own blog, and email the link over to me ( ivyliac [at] gmail [dot] com) before Sunday the 7th December.
Here’s are the rules:
Send an email to ivyliac AT gmail DOT com with WHB#161 in the subject line and the following details:
- Your Name
- Your Blog Name/URL
- Your Post URL
- Your Location
- Attach a photo: maximum 500px wide (no more than 75kb)
Emails must be received by:
- 3pm Sunday – Utah Time
- 9pm Sunday – London Time
- 8am Monday – Melbourne (Aus) Time
- or you can use this converter to find out the corresponding time in your location.
You can also check out who’s hosting for the rest of the year at this post and find information about hosting WHB.
This is my entry for Weekend Herb Blogging # 161
If you liked this see other relevant posts:
Glyko Kerassi (Cherry Spoon Sweet)
Glyko Karpouzi (Water Melon)
Glyko Nerantzi (Bitter oranges)
Glyko Bergamonto (Bergamot)
Glyko Vyssino (Sour cherries)
Glyko Karydaki (green immature walnuts)
Glyko Kydoni me amygdala (Quince with almonds)
Glyko Kydoni me kastana (Quince with chestnuts)
Glyko Milo (Apples)