Apple spoon sweet (variation)

A variation on the classic Greek preserve

Origin: Greece

From the journey of Apple.

This variation on the classic Greek spoon sweet uses apple wedges rather than whole fruits, with the addition of cinnamon and a splash of Mavrodaphne (the sweet red wine of the Peloponnese) that gives the syrup a deeper, wine-dark complexity. Where the traditional firiki apple preserve aims for pristine whole fruits suspended in clear syrup, this variation is more accessible: tart apples are sliced, simmered in a spiced sugar syrup until just tender, and the wine adds a note that makes the preserve feel as suited to a cheese board as to the traditional hospitable spoon.

Ingredients

Main

  • 10 piece tart apples (Granny Smith), peeled, cored, and cut into thick wedges

Syrup

  • 800 g granulated sugar (4 cups)
  • 960 ml water (4 cups)
  • 1 tbsp ground cinnamon
  • 1 tbsp fresh lemon peel, finely chopped
  • 1 tsp vanilla extract
  • 80 ml sweet white wine (Mavrodaphne or similar dessert wine)
  • 120 ml fresh lemon juice (½ cup)

Method

  1. Combine the sugar and water in a large wide saucepan. Stir over medium heat until the sugar dissolves completely, then bring to a gentle boil.
  2. Add the apple wedges and cinnamon to the simmering syrup. The liquid will bubble up: stir gently to settle it.
  3. Stir in the lemon peel and vanilla extract. Continue cooking at a gentle simmer, stirring occasionally, until the apples are soft and the syrup has thickened slightly, 20–30 minutes.
  4. Add the wine and lemon juice. Cook for a further 2–3 minutes. Taste and adjust sweetness and tartness.
  5. Remove from heat and allow to cool slightly, then transfer to clean sterilised jars. Refrigerate once cooled.

Notes

Refrigerated, this spoon sweet keeps for one week. For longer shelf life, transfer to sterilised jars while hot and seal. Serve a spoonful over Greek yogurt, alongside hard cheese, or in the traditional way: on a small plate with a glass of cold water.

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