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Kythoni Glyko (Quince Spoon Sweet)

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“Wait till you see the lovely orangey-rose the quince turns into once cooked - gorgeous! Spoon Sweets are traditional sweets, always readily available in Greek homes. When guests drop by, it is good form to offer them a teaspoonful of a spoon sweet, served on a demi-tasse plate, and accompanied by a large glass of ice water. A truly welcoming gesture.”
1 jar

Ingredients Nutrition

  • 2 12 lbs quinces
  • 4 cups water
  • 2 12 lbs sugar
  • 1 lemon, juice of, the
  • 1 teaspoon vanilla
  • 12 cup blanched halved almonds
  • 3 rose-scented geranium leaves, washed (optional)


  1. Peel the quinces and grate coarsely (I use my trusty box grater).
  2. Put in a large saucepan; add water, cover and cook over moderate heat until soft.
  3. Add sugar and cook stirring, over medium heat, until the syrup is thick.
  4. Towards the end, add the lemon juice, the almonds, the vanilla and the rose geranium leaves (if using- do use them if you can get them).
  5. When cool, put in large jar and store.
  6. (Greeks just store this on the shelf, without extra processing. I don't know much about canning/storing, but I've never been sick. Still, it might be best to just keep in the fridge and spoon out as needed.) Note: This is FANTASTIC on vanilla ice cream.

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