Chestnut preserve called Glyko Kastano in Greek is a wonderful winter treat and a perfect gift during Christmas.
Glyko vyssino (Sour cherries) can be made into one of the most priced fruit preserves. You can eat it as it is or served on top of ice cream, puddings, cheesecakes and many more desserts.
During the Christmas period, I indulge into using more butter than I use throughout the whole year. But then what would Christmas be without making cookies and other desserts? After six months of diet I have learned to restrain myself and until today I have only tried a small piece from each to see …
The strawberry season is almost ending and now you can get them quite cheap. If you like having strawberries, year round (not that they’ll last so long) you can preserve them. Imagine eating your ice cream with strawberries and strawberry syrup in August, or making strawberry panna cotta in winter. The leftover syrup is a …
Glyko Melitzanaki (pr. meh-lee-tzah-NAH-kee) or Vazanaki (pr. vah-zah-NAH-kee) in Cyprus, is a fruit preserve made with baby eggplants.
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.
Glyko Kydoni (quince preserve) is one of my favourite autumn fruit preserve. Depending on the variety, once cooked it transforms into a nice pinkish to red colour and all its beautiful aroma is released.
Glyko Karpouzi is a fruit preserve made with the rind of the watermelon (karpouzi in Greek pronounced Glee-KHO kar-POU-zee), so whenever you get a thick skinned watermelon, you can use the rind to make this sweet fruit preserve.
Glyko Bergamonto or Bergamot fruit preserve is one of the most delicious and aromatic Greek fruit preserves (glyka tou koutaliou in Greek).