Glyko tou koutaliou, spoon sweets, are one of the oldest forms of Greek hospitality. When a guest arrived at a Greek home, a small spoonful of preserved fruit in syrup was offered on a silver spoon alongside a glass of cold water and a small coffee. The custom is ancient, dating to Byzantine times when preserved fruits were luxury items, and it persists today in Greek homes and tavernas across the country. Each region has its own signature fruit; in northern Greece and mountainous areas where apple trees dominate, glyko milo made from small firiki apples (a native Greek variety prized for holding their shape during long cooking) is a treasured autumn preserve.
Ingredients
Main
1600 g small firm apples (firiki or similar), peeled and cored: keep whole if small
0.5 cup fresh lemon juice, to prevent browning while prepping
28 piece whole cloves (one per apple)
28 piece blanched almonds, lightly roasted (one per apple)
Syrup
1600 g granulated sugar (about 7–8 cups)
1 litre water
2 piece cinnamon sticks
1 piece strip of lemon peel
3 piece scented geranium leaves (optional)
0.25 cup brandy (optional)
0.25 cup fresh lemon juice (to finish)
Method
Make the syrup: Combine the sugar, water, cinnamon sticks, lemon peel, and geranium leaves (if using) in a large pot. Stir to dissolve the sugar, bring to a boil, then reduce heat and simmer for 15 minutes. Remove from heat and cool completely.
Peel and core the apples, keeping them whole if small or halving if large. Place immediately in a bowl of water with ½ cup lemon juice to prevent browning. Weight them down with a plate to keep submerged.
Drain the apples. Press one whole clove into each apple (through the stem end). Lower them into the cooled syrup, placing a plate on top to keep them submerged.
Bring the syrup with apples to a boil, reduce heat, and simmer gently until the apples are tender and slightly translucent, 20–30 minutes, depending on size.
Using a slotted spoon, transfer the cooked apples to a wire rack or strainer to cool. Once cool enough to handle, press a roasted almond into the cavity of each apple.
If the syrup has not thickened (it should coat a spoon lightly), return it to the heat without the apples and simmer a few minutes more. Add the apples back, pour in the brandy and lemon juice, and simmer together for 3 more minutes.
Remove from heat, cool completely, then transfer to sterilised jars. The syrup should be clear and lightly set. Store in a cool dark place.
Notes
To serve in the traditional Greek way: place one apple on a small plate, spoon over a little syrup, and offer with a glass of ice water and Greek coffee. Keeps for up to a year in sealed sterilised jars, or refrigerated for several weeks once opened.
The Gastrographer
Mapping Culinary History
To explore — select an ingredient below.
To explore — select an ingredient below · click any location dot on the map for recipes and stories · browse the information panel on the right · trace the full journey on the timeline.
