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Kythoni Xysto (Quince Spoon Sweet)
Grated quince slow-cooked to ruby red perfection - a traditional Halkidiki preserve.
Spoon sweets are a beloved Greek tradition - fruits preserved in thick syrup, served on a small spoon as a gesture of hospitality. Quince spoon sweet is perhaps the most prized, the hard, astringent fruit transforming into ruby-red, jewel-like shreds during hours of slow cooking.
In Halkidiki, quince trees are abundant, and autumn brings the harvest of these fragrant, golden fruits. We grate the quince and cook it very slowly with sugar until a magical transformation occurs - the pale flesh turns deep rose-red, the texture becomes tender yet slightly chewy, and the flavor concentrates into something hauntingly delicious.
Traditionally served on a small dish with a glass of cold water and Greek coffee, quince spoon sweet is the ultimate sign of Greek hospitality. We also love it spooned over thick Greek yogurt or alongside aged cheese. Making it is a labor of love, but the result is pure edible gold.
In Halkidiki, quince trees are abundant, and autumn brings the harvest of these fragrant, golden fruits. We grate the quince and cook it very slowly with sugar until a magical transformation occurs - the pale flesh turns deep rose-red, the texture becomes tender yet slightly chewy, and the flavor concentrates into something hauntingly delicious.
Traditionally served on a small dish with a glass of cold water and Greek coffee, quince spoon sweet is the ultimate sign of Greek hospitality. We also love it spooned over thick Greek yogurt or alongside aged cheese. Making it is a labor of love, but the result is pure edible gold.
Prep: 30 mins
Cook: 2-3 hours
Serves: Makes about 1 liter
Medium
Ingredients
1 kg quinces (about 3-4)
800g sugar
1/2 cup water
1/4 cup lemon juice
1 vanilla bean or 1 tsp vanilla extract
2 whole cloves
1 small cinnamon stick
Blanched almonds (optional, 1 per serving)
800g sugar
1/2 cup water
1/4 cup lemon juice
1 vanilla bean or 1 tsp vanilla extract
2 whole cloves
1 small cinnamon stick
Blanched almonds (optional, 1 per serving)
Instructions
1. Peel quinces, cut into quarters, and remove cores. Grate on the coarse side of a box grater.
2. Place grated quince in a heavy pot. Add sugar and let stand 1 hour to release juices.
3. Add water, lemon juice, vanilla, cloves, and cinnamon.
4. Bring to a gentle boil, stirring to dissolve sugar. Reduce heat to very low.
5. Simmer uncovered, stirring occasionally, for 2-3 hours. The quince will gradually turn from white to pink to deep ruby red.
6. The sweet is ready when a drop on a cold plate sets slightly and the syrup is thick.
7. Remove spices. Ladle into sterilized jars while hot and seal.
8. Serve in small dishes with a glass of water and Greek coffee. Add an almond to each serving if desired.
2. Place grated quince in a heavy pot. Add sugar and let stand 1 hour to release juices.
3. Add water, lemon juice, vanilla, cloves, and cinnamon.
4. Bring to a gentle boil, stirring to dissolve sugar. Reduce heat to very low.
5. Simmer uncovered, stirring occasionally, for 2-3 hours. The quince will gradually turn from white to pink to deep ruby red.
6. The sweet is ready when a drop on a cold plate sets slightly and the syrup is thick.
7. Remove spices. Ladle into sterilized jars while hot and seal.
8. Serve in small dishes with a glass of water and Greek coffee. Add an almond to each serving if desired.
