Sour Cherry and Almond Spoon Sweet |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 20 |
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Another yummy spoon sweet recipe! This particular recipe is from *************************************************************************************** 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. Ingredients:
4 cups sour pitted cherries, cleaned and carefully picked over (buy 2 lbs of fruit to account for stones and bruised pieces) |
1/2 cup blanched almond |
1 cup sugar |
3 tablespoons brandy (or raki) or 3 tablespoons grappa |
2 tablespoons lemon juice |
1 stick cinnamon |
2 pods star anise |
Directions:
1. Preheat the oven to 500°F.
2. 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.
3. 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.
4. 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.
5. 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.
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