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Greek

Spoon Sweets

A Cypriot glyko tou koutaliou: quince simmered slowly in its own scented syrup until it turns amber and translucent. Served a spoonful at a time on a small dish with a glass of cold water and coffee, the way it is offered to guests in Cypriot homes.

DessertsSnacks
60 min15 prep · 45 cookMedium714 kcalper serving
Spoon Sweets

Method

  1. Rub the fuzz off the quince, peel it, quarter it and cut out the hard core. Cut the 200 g of prepared fruit into 5 mm slices, or coarsely grate it if you prefer a softer preserve, and toss at once with the 1 tbsp of lemon juice so it does not brown; the acid also stops the syrup crystallising later.
  2. Put the quince and its lemon juice in a small heavy saucepan with the 100 ml of water and the 2 cloves. Bring to a bare simmer over a low heat, cover, and cook 15 minutes, until a knife tip slides into a slice with slight resistance and the liquid has taken on a pink blush.
  3. Add the 150 g of sugar and stir gently, off the boil, until every grain has dissolved. Do not stir once it boils, or the fruit will break up and the syrup will cloud.

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Per serving

714kcal
1gprotein
186gcarbs
1gfat
6gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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