Kydonopasto is a Greek traditional, aromatic dessert made by slowly simmering fresh quince fruit with sugar, water, and a touch of lemon juice.
Desserts - Fruit Preserves
Chestnut preserve called Glyko Kastano in Greek is a wonderful winter treat and a perfect gift during Christmas.
Pasta Frolla is an Italian shortbread pastry tart, similar to the one we call Pasta Flora, in Greece made with Pâte brisée and topped with Jam. The word “pasta” means dough and “frolla”, as explained to me by my friend Simona, means tender in Italian, as it is a very flaky dough.
One of my favourite marmalades is the one with mixed citrus. You can make the marmalade using any combination of citrus fruit and if you like you can change the ratio of each fruit depending on dominating flavour you would like to taste.
Chestnut and Dulce de Leche is a homemade spread which is easy to make and can be bottled in pretty jars as gifts.
This Watermelon Rinds fruit preserve (in Greek glyko karpouzi), is made using a mini watermelon about the size of a regular football ball. Some of the flesh has also been left on the rind.
This Peach and Nectarine Jam recipe, made with classic ingredients, is easy to make. Spread it onto toasted bread and butter, dollop it onto ice cream, or top it on top of a pasta frolla.
Quince (Kydoni in Greek), is known from ancient years and its cultivation is said to have preceded that of the apple culture.
If your preserves have mildew or the sugar has crystalized, don’t throw them away as today we are going to learn how to fix these preserves.