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 – 1/2 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.
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.
Preparation time: 1 – 1.5 minute to peel and core each apple
Cooking time: 1 hour
Makes: 28 apples
- 1.600 grams (28 apples) preferably firikia peeled and cored
- 1.600 grams of sugar
- 4 cups of water
- 2 sticks of cinnamon
- 1 lemon peel
- 3 fragrant geranium leaves
- 3 lemons (almost half a cup of juice)
- 2 litres of water to cover the apples
- 28 cloves
- 28 blanched and roasted almonds
- 1/2 wine glass of brandy
- 1/2 wine glass of lemon juice for finishing the sweet
Start by preparing the syrup using the sugar, water, cinnamon sticks, fragrant geraniums and lemon peel. Bring to a boil, reduce heat and simmer for 15 minutes. Remove from heat and allow to cool.
Meantime peel 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 turn red. You will notice that the apple 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 anywhere 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 1 hour).
Remove apples to a platter with a slotted spoon and when they cool place a roasted almond in the cavity.
Check if the syrup has reached the right consistency and if it is too thin continue simmering. Five minutes before the syrup is ready, stir in the brandy and lemon juice as well as the apples and simmer for five more minutes.
Remove from the heat and allow to cool before placing them in cleaned sterilized jars.
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!
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)