SPOON SWEETS
Spoon sweets are a big tradition in Greek and Eastern Mediterranean hospitality
as to refuse a sweet on a tray (in a little dish with a glass of cold water) is
to insult the hostess as well as be rude.

Quince Sweet

Quince is very acrid (bitter) till it's cooked and turns pink .

3lbs firm quince 4 c. water juice of 1 fresh lemon 6 c sugar 2 t vanilla
extract, 2-3 Nutmeg geranium leaves ( Pelargonium)
Wash, peel, & grate quince fruit. In large pan, bring grated peel, water, and 1
T lemon juice to boil. Simmer for a few minutes till quince is softened. Stir
in sugar & simmer, uncovered over low to med. heat till syrup thickens & binds
about an hour. It will be the thread stage of a candy thermometer. Add rest of
lemon juice, remove pot from heat & stir in vanilla and geranium leavew. Cool &
and seal in airtight jars and store in a dark, cool place. To serve, pour a few
teaspoons onto a small plate (saucer) per person.

Sour Cherry Sweet

4 one lb cans or jars of sour cherries (or 6 cups of fresh one) drained 1 cup
sour cherry liquid from can (save the syrup you drain or 1 cup of water for the
fresh cherries) 9 cups or 4 1/2 lbs sugar juice of 1 lemon
In large heavy pan, mix cherries,1 cup of liquid & sugar making sure you layer
the fruit and the sugar. Place pan on low heat till sugar dissolves, stirring
constantly. When pan comes to boil, remove scum from surface w/ a spoon. Boil
for 10 mins. then using a slotted spoon, remove cherries & place in a bowl.
Continue stirring syrup as you boil it till a large thread candy stage is
reached, or about 30-35 minutes. Add cherries to syrup and lemon juice and let
it cool overnight in the syrup. Let it set. Next day, place in clean airtight
jars. Take a few spoonfuls of the syrup in the summer and put into a glass of
cold water! Its a sort of refreshing drink.

Pistachio Sweet

5 c sugar 2 1/2 c water 2 thin 1 inch strips orange peel 2-3 c peeled shelled
unsalted pistachios 2 t fresh lemon juice 1 t rose water, orange water, or
vanilla extract (optional)
In med. size pot, bring sugar, water, & orange peel to boil, lower heat &
simmer uncovered for 10 mins. Add nuts, bring to boil, & simmer on lowheat for
5 mins. Remove pot from heat, cover, & let stand at room temperature overnight.
Next day, bring syrup & nuts to boil & simmer till syrup reaches large thread
stage on candy thermometer or 230 degrees F. Add lemon juice a minute or two
before removing pot from heat. Remove pot from heat & add flavor of choice
(orange, rose water, or vanilla) if you wish. Cool and store in airtight jars
in cool dark place. Makes about 1 quart.