Cherry Spoon Sweets Recipes
SOUR CHERRY AND ALMOND SPOON SWEET
Another yummy spoon sweet recipe! This particular recipe is from figbaywine.blogspot.com***************************************************************************************"This description of what a "spoon sweet" is is from "The World Of Greece: Odyssey" Magazine - May/June 2008 issue. "Syrup-laden baklavas, karydopitta, or even the thicker, cakey ravani-style desserts are served on holidays and special occasions, but the everyday sweet is customarily a spoonful of a glyko koutaliou. To this day, spoon sweets are a traditional offering, literally a sweet welcome for visitors into the Greek home, whether they've come for a chat or on a more formal occasion. Spoon sweets are also served at the village kafeneion, a teaspoon-sized serving on a small dish set before the guest or visitor with a glass of iced water and a cup of strong Greek coffee. Traditionally each household put up their own spoon sweets according to the availability of fruit in season. Sweets were made in small quantities, usually to recipes handed down from one generation to the next." * * * ************************************************************************************** Keeps in the fridge for 4 - 6 months.
Provided by ThatSouthernBelle
Categories Dessert
Time 1h
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 500°F.
- Sterilize your 1 pint jar by putting it in the oven for at least 30 minutes. Carefully remove with tongs, and be careful not to touch the jar.
- Combine all the ingredients in a large pot. Bring to a simmer over medium-low heat, stirring gently but continuously. Reduce the heat to low and simmer, stirring often, for 8 - 10 minutes until the cherries are slightly wilted.
- With a slotted spoon, remove the cherries and almonds to a sieve over a bowl, but leave behind the cinnamon and star anise. Raise the heat to medium and reduce the liquid for 5 minutes. Pour in the cherry juices that have accumulated in the bowl, and reduce for another 5 minutes or until well-thickened.
- Remove from the heat and allow to cool. Remove the spices and discard. Stir in the cherries and almonds and spoon into a sterilized jar or jars.
Nutrition Facts : Calories 104.4, Fat 2, SaturatedFat 0.1, Sodium 4.3, Carbohydrate 20.5, Fiber 0.8, Sugar 10.2, Protein 1.1
CHERRY SPOON SWEETS
Thickyogurt is served with thesespoon sweets.The Greeks make thesestewed desserts out of anything tasty and in season -- figs, quince, even walnuts.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- In a medium saucepan, combine cherries, sugar, vanilla bean, and 2 tablespoons water. Simmer cherries, stirring frequently until they are very soft, 5 to 7 minutes. Using a slotted spoon, transfer cherries to a heatproof jar; set aside.
- Return juice to a high simmer over medium-high heat until reduced to 3/4 cup, 9 to 11 minutes.
- Remove vanilla bean; stir in lemon juice. Pour syrup over cherries. Let cool completely, uncovered at room temperature, about 45 minutes. Cover with a lid; refrigerate until cold, about 35 minutes. Serve with ice cream. Will keep in refrigerator, covered, up to 2 weeks.
SOUR CHERRY SPOON SWEET
From "The World Of Greece: Odyssey" Magazine - May/June 2008 issue. This recipe is for the traditional Greek "Glyko Koutaliou" or "Spoon Sweet." "Syrup-laden baklavas, karydopitta, or even the thicker, cakey ravani-style desserts are served on holidays and special occasions, but the everyday sweet is customarily a spoonful of a glyko koutaliou. To this day, spoon sweets are a traditional offering, literally a sweet welcome for visitors into the Greek home, whether they've come for a chat or on a more formal occasion. Spoon sweets are also served at the village kafeneion, a teaspoon-sized serving on a small dish set before the guest or visitor with a glass of iced water and a cup of strong Greek coffee. Traditionally each household put up their own spoon sweets according to the availability of fruit in season. Sweets were made in small quantities, usually to recipes handed down from one generation to the next." Spoon sweet can be eaten by itself or spooned over yogurt or ice cream. Yield is a guess.
Provided by ThatSouthernBelle
Categories Dessert
Time 5h
Yield 60 serving(s)
Number Of Ingredients 6
Steps:
- Place the cherries in a colander under cold running water to rinse well. Transfer to a small mixing bowl and add 2 cups cold water. (The water should cover the cherries by about 1 inch.)
- Set aside to soak for 2 hours. Drain well, separately reserving the cherries and the soaking liquid.
- Place the cherries in a small heavy saucepan.
- Sprinkle the sugar over the top to cover the cherries.
- Add a pinch of salt along with the reserved soaking liquid.
- Place over high heat and bring to a boil.
- Lower the heat and simmer, without stirring, for 20 minutes.
- Brush the sides of the pan with a wet pastry brush from time to time to keep the sugars from crystallizing around the edges.
- Remove from the heat and set aside for at least 2 hours.
- Return the saucepan to high heat and bring to a boil, using a metal spoon to skim off any foam that rises to the top.
- Insert a candy thermometer into the pot and boil for about 20 minutes, or until the mixture reaches 230°F to 240°F on the thermometer.
- Stir in the lemon juice and boil for 1 minute.
- Remove the saucepan from the heat.
- Stir in the kirshwasser and vanilla and set aside to cool.
- When cool, serve or transfer to a non-reactive container, cover, and refrigerate for up to 3 months.
Nutrition Facts : Calories 13.1, Sodium 2, Carbohydrate 3.4, Sugar 3.3
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