Glyko Milo (Greek Apple Preserve)
Glyko Milo is a Greek fruit preserve made with a Greek variety of apples called Firiki (Pijrus Malus or Malus Communis), which are very aromatic.
It is preferable to make the preserve when they are small but if you cannot find this variety you can make the preserve with bigger, firm, apples, which peel, remove the seeds and cut into four pieces.
I love making spoon sweets and every time I write about one I end up saying that it is my favourite.
Each one has a different taste and when raw even if it is bitter like the walnuts or citrus or tasteless like water melon rind, when it is done it is transformed into something totally different and delicious.
Making spoon sweet is not difficult and bear in mind that in almost in all cases you will need the same amount of sugar as the weight of the peeled and cored fruit.
The amount of water needed is usually for 1 part of sugar - ½ part of water.
On Tuesday when I went to the the Farmers' Market I was looking for bergamot to make a spoon sweet but unfortunately you rarely see them around.
I did, however, find firikia, which is a variety of oblong small apples with a lovely taste and aroma and which is mainly produced at Mount Pilio.
All spoon sweets can be preserved for a long time, so long as the syrup is properly thickened. I still have some cherries, quince and watermelon from last summer and when I crave something sweet, I always have something at hand.
Can you think of anything better for breakfast or dessert: Greek strained yoghurt with apple spoon sweet, a few teaspoons of syrup and cinnamon!! This is heaven!
I am sending this recipe over to Grace of A Southern Grace, who is hosting the event Cinnamon Celebration. The event calls for a teaspoon of cinnamon and I guess that two pieces of cinnamon sticks could be considered as 1 teaspoon.
Glyko Milo (Greek Apple Preserve)
Glyko Milo is a Greek fruit preserve made with a Greek variety of apples called Firiki (Pijrus Malus or Malus Communis), which are very aromatic.
Ingredients
- 1.600 grams firiki apples
- ½ cup lemon juice
- 2 litres of water to cover the apples
Syrup:
- 1.600 grams of sugar
- 4 cups of water
- 2 sticks of cinnamon
- 1 lemon peel
- 3 fragrant geranium leaves (optional)
- 28 cloves
- 28 blanched and roasted almonds
- ¼ cup brandy (optional)
- ¼ cup lemon juice for finishing the sweet
Instructions
- Start by preparing the syrup. Put the sugar, water, cinnamon sticks, fragrant geraniums and lemon peel in a pot. Stir to dissolve the sugar and put on the heat. Bring to a boil, reduce heat and simmer for 15 minutes. Remove from heat and allow to cool.
- Meantime peel the apples and remove the core and put them in a big bowl with the half cup of lemon juice. The lemon juice will prevent the apples to oxidize. You will notice that the apples will float so place a plate on top of them to keep them submerged in the water.
- When the syrup has cooled drain the apples, put a clove on the apples and put them in the syrup. Again use the plate to keep them submerged. Bring to a boil, lower heat and cook until apples are soft, about 20 - 30 minutes.
- Remove apples to a strainer using a slotted spoon and when they cool place a roasted almond in their cavity.
- Check if the syrup has reached the right consistency and if it is not, remove the apples and continue simmering. Put the apples back in the syrup and add the brandy and lemon juice and simmer for three more minutes.
- Remove from the heat and allow to cool before storing them in cleaned sterilized jars.
Notes
Attention:
The calories given for the preserve includes the whole amount of sugar, which is made into the syrup. The syrup is not eaten with the preserves, so the calories for each apple preserve is much, much more less!!!!
Nutrition Information
Yield 28 Serving Size 1Amount Per Serving Calories 273Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 19mgCarbohydrates 68gFiber 3gSugar 64gProtein 1g
Fruit Preserves (Glyka tou Koutaliou)
Fruit preserves, called "glyka tou koutaliou", served in little plates, are an inherent part of Greek culture, where they are offered to guests, as an act of hospitality. Almost any fruit, even vegetables, flowers and nuts can be made into a preserve.
Here is a selection of my favourite fruit preserves.
Glyko Karydaki - Fresh Walnuts Preserved in Syrup
Karydaki, which means young walnut, is one of the best Greek traditional spoon sweets.  The preserve is made with unripe green walnuts at the end of Spring.
Chestnut Preserve (Glyko Kastano) and Marrons Glacés
Chestnut Preserve (candied chestnuts) or Marrons Glacés, are a wonderful winter treat and a perfect gift during Christmas or other occasions.
Glyka tou koutaliou (Greek Spoon Sweets)
Preserve your fruit, vegetables or nuts! See how to make fruit preserves with these tips and recipes.
How to fix Spoiled Fruit Preserves
If your fruit preserves or jams have mildew or if the sugar has crystalized, don't throw them away as these can be easily fixed.
PIN FOR LATER
Kopiaste and Kali Orexi!
I love spoon sweets...actually most kinds the Greeks make are delicious as far as I'm concerned! I've never had a mylo version before Ivy...looks amazing!
Ooooohhh, that Glyko looks fantastic! I love apples! Mmmhhh, with strained yoghurt...
Happy Valentines Day and cheers!
Rosa
I want to take a spoon and start eating that sweet...slur.....p very yummy one Ivy.
I love the idea of spoon sweets Ivy. The translucency makes them look beautiful. And serving them with Greek yogurt...WOW!!
These look delicious Ivy. I am once again intrigued by these "spoon sweets".
I have left an award for you here:
http://kitchenlaw.blogspot.com/2009/02/no-valentine-just-meatballs-in-romania.html
This post fascinated me. First, I never heard the expression "spoon sweet" and, secondly, the explanation and execution of the process. Looks absolutely delicious.
this is perfect, ivy! it's something new that i'm absolutely looking forward to trying--heaven indeed. 🙂
I have never heard of a spoon sweet!! Whatever it is I want it!! Look very delicious!!
Love the cinnamon apple sweet.Please trail back to my blog for a token of gratitude🙂
Happy valentines day ivy! I see something new and interesting everytime I come here, Its great. These apple spoon sweets look delicious.
This must have smelled delicious! I am huge on cinnamon too:) You have some absolutely delicious spoon sweets!
Needed a clarification on recipe submission to blogger aid - does it have to be original in the sense that it should be created, or that it can be a traditional one but not taken from a book?
Thanks everybody for the lovely comments.
Sunshinemom, regarding the recipes for the Cookboo, we want any kind of recipe so long as it is original in the sense that we do not have copyright issues later on, so a traditional one not copied from a book is certainly in order.
I have never heard the term "spoon sweets" and I imagine it's a Greek term? I have had "candied fruit" which is essentially what you have done with the syrup. I've made candied kumquats, for example. Is this the same I wonder? It certainly looks delicious!
Cakebrain, yes the term spoon sweets is translated from the Greek meaning of this, as they were served in a big lovely bowl and a spoon with a glass of cold water was given to each guest to take some, eat and then drink the water.
Ivy, can you believe it - I've never had spoon sweet before! I would LOVE to try this - maybe if I'm feeling adventurous one day I'll make some, and in the meantime, I'll drool over yours!