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Quince Spoon Sweet

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Quince is one of our favourite winter fruits. As it has a very short window of seasonality, we always try and make the most of it during the cold winter months. We love quince baked in the oven with honey and spices, but also in this very classic Greek recipe: slowly stewed with sugar and almonds, to create a delicious preserve that we can savour all-year round (remember our Grape Spoon Sweet?). The recipe does require some peeling, coring and chopping, but it is so worth it.

Serving spoon sweets to guests along with Greek coffee has been a long-standing tradition (with different variations of spoon sweets found all around Greece). And we also love a bowl of thick Greek yoghurt with spoonfulls of quince spoon sweet – the perfect end to a meal.

 

Makes 2 jars

Ingredients

500g quince
500g sugar
250g water
100g raw almonds
Juice from ½ lemon

Process

Peel each quince and cut it in half. Remove the seeds and harder inner core. Cut each half in 3 pieces and then horizontally into small strips, or roughly chop the quince into small pieces.

Place the fruit in a medium-sized pot, along with the sugar, water, lemon juice and almonds.

Bring to a boil, then immediately lower the heat and let it simmer, covered, until it reaches a syrupy consistency. You can skim the foam that forms, but do not stir it.

To test that it’s ready, pour a teaspoon of the liquid onto a cold plate, let it cool down and run your finger or the back of a spoon through it. You should have a clear line that holds its shape.

Be mindful that quince is high in pectin, so the syrup will thicken further as it cools down.

Store in glass jars.

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Greek Almonds - Raw & Unsalted
Greek Almonds - Raw & UnsaltedFrom: £6.00
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