Greek Walnut Spoon Sweet Recipes

Steps:

• Wash the walnuts well; place in a saucepan and add water to cover by two to 3 inches; boil until the walnuts have got quite soft (there is no time for this); remove from water and put in a large bowl with enough cold water to cover; leave in water for 48 hours, changing water every 8 hours.
• Boil the 2 lbs sugar with 3 cups water for 8 minutes; drain the walnuts from the water and insert an entire blanched almond into the centre of each walnut (this is done most easily using the pointy end of the almond to push it in); add the walnuts to the syrup and boil for 5-7 minutes; remove the saucepan from the fire and leave the walnuts to cool in the syrup for 24 hours.
• Put the saucepan back on the fire and bring to a boil again; skim off any foam that develops on the surface; boil until the syrup thickens no time is given for this, add the lemon juice and the vanilla beans; continue boiling the walnuts for a few more minutes (5-8?) and remove from the fire; when cold, put up in jars.

Steps:

• Cut and discard the stems of the eggplants and make a small lengthwise slit in each one.
• Place the eggplants in a large bowl and add 1/4 c of the lemon juice plus enough cold water to cover.
• Set a plate over the eggplants to keep them submerged and set aside to soak for 1 hour.
• Bring a large pot of water to boil over high heat.
• Drain the eggplants and drop them into the boiling water.
• Boil until they are squeezable but still firm, 10 minutes.
• Drain and plunge them into cold water to cool.
• Insert an almond into the slit in each eggplant.
• Mix the sugar, honey, cinnamon stick, cloves, thyme, 2 1/2 c water and the remaining 1/4 c lemon juice in a pot and bring to a boil over high heat.
• Add the eggplant and reduce heat slightly and simmer briskly until the eggplants are soft, 5 minutes.
• Remove from the heat. Discard the cinnamon stick and thyme sprigs and set the eggplants aside to cool. Cover the pot and set it aside at room temperature overnight.
• The next day, strain the liquid into a large saucepan.
• Set the strainer with the eggplants over a bowl.
• Bring the liquid to a boil over medium-high heat, then reduce the heat and simmer until soft threads form, (240 F on a candy thermometer or 8-12 minutes).
• Add the eggplants and any collected juices to the pan and cook until the liquid is thick enough to coat a spoon or about 10 minutes.
• Remove from heat and set aside to cool.
• Transfer to storage jars.
• It will keep in the refrigerator for several weeks.