Kydoni (quince) is known from ancient years and its cultivation is said to have preceded that of the apple culture. Many references to «apples», in the ancient years may have been to a quince.
Quinces have a coarse texture, are too hard, astringent and sour to eat raw but when cooked they soften and change colour from creamy white to pink-dark orange and near to red whilst they release all their sweet aroma and delicate flavour. Chestnuts may be omitted but as they are both autumn fruit, they can well be combined.
Quince is one of my favourite spoon sweets and I made it three times this year. The first and second time I made it the same way as I had previously posted the recipe and my children loved it.
My son who was coming from Switzerland for the Christmas holidays told me that he wanted some to take with him so the third time I was making it, it coincided when I had bought a lot of chestnuts so I decided to combine them together.
The quince is peeled and cut into slices and is then boiled with sugar until it is soft and the sugar has become a dense syrup. It is flavoured with fragrant geranium leaves or vanilla.
Glyko Kydoni kai Kastano (Quince and Chestnut spoon sweet)
Preparation time: 30 minutes
Cooking time: 60 minutes
Makes: 3 kilos (6.60 lbs)
- 2 kilos (4.40 lbs) peeled and cored quince
- 2 kilos (4.40 lbs) sugar
- 20 chestnuts (optional)
- 5 cups water
- Juice from 1 juicy lemon
- Lemon peel of 1 lemon
- 3 kioulia leaves (fragrant geranium) or 1 tsp vanilla essence
- 1 small cinnamon stick
- ¼ cup lemon juice
- Score chestnuts with a sharp knife and boil for 20 minutes. Strain them, add cold water and peel them.
- Prepare a big bowl with water and lemon juice. Cut the quinces, peel and remove core and put them immediately, in the water.
- Before starting the preserve drain and weigh the fruit and use equal amount of sugar.
- In a pot add the 5 cups of water and start cutting the quince into thinner slices of 1 cm (0.40”) thick and put them directly in the pot.
- Bring them to boil and then simmer with lid on for 20 – 30 minutes until they are soft. When they have boiled, drain keeping 1 cup of the boiled water.
- Put them back in the pot in layers together with the sugar and boiled water and leave them to rest for a few hours until the sugar melts. A lot of water will come out from the fruit. Put them back on the heat, add the chestnuts, the geranium leaves or vanilla, the cinnamon stick and lemon peel and when they begin boiling, reduce heat to medium and simmer until the syrup has thickened.
- When it is ready mix in the lemon juice.
- Remove from heat and when it is completely cold then store it in clean sterilized jars.
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 Milo (Apples)