Question. What is Kithoni?
Answer. Kithoni is a traditional spoon dessert made from quince.
Tips, tricks and info on how to make Kithoni
Kithoni, in Greece, is one of the most popular spoon sweet preserves that is traditionally offered to guests.
It is a bit time-consuming to prepare, but can be preserved and enjoyed all throughout the year. The season to purchase Quince is late September to mid October. Quince, once cooked through becomes a bottled spoon sweet preserve.
Sprigs of 'αρβαροριζα' is the aromatic that is added in order to give the quince preserve it's amazing fragrance. Chopped almonds are added to taste.
The success of this preserve comes from the perfect balance between quince, sugar, and water. Quince must be cooked in a perfectly balanced sugar/water mixture in order to reach a perfect syropy consistency. If not, you may run into problems like, syrop not thickening, etc.
- Add the almonds in water and bring to a boil.
- Once boiling begins, turn off the heat and allow them to soak in the hot water for a few minutes.
- After a few minutes, discard the water and remove the skins from the almonds.
- Allow the almonds to dry in a clean towel.
- Once dried, cut each almond in two pieces, as shown.
- Cover with plastic wrap and refrigerate.
- Peel off each quince, cut in wedges, and further cut into long strips, as shown next.
- Do not discard the skin and cores shown here. You can make jelly with that.
- Next we will begin the cooking process.
- Add the water, chopped quince and sugar.
- Raise temperature to high to quickly bring to a boil. Then, lower to medium.
- After about 12 minutes, once the water/sugar mixture begins to boil, lower the heat and continue boiling at medium heat for 8 minutes more (20 minutes in total).
- At this point, shut off the heat and place cover on. Allow to rest for 12 hours at room temperature.
- After 12 hours repeat the same procedure.
- Bring the liquid quickly to a boil and then at medium heat continue to boil another 8 minutes from the point where boiling began.
- At this point, again, shut off the heat and allow to rest for another 12 hours at room temperature with pot covered.
- After 24 hours turn on heat to high to quickly bring to a boil. Once boiling begins lower heat to medium and continue to boil until syrop thickens.
- After about 5 minutes start adding the 'arbarorizo', the chopped almonds, glucose and the lemon juice.
- After boiling for 15 minutes shut off the heat. The quince should be perfectly cooked.
- If you over-cook the quince, the next day, the syrup might be too thick.
- Desired syrup consistency is achieved after 25 minutes of cooking.
NOTE: If this Greek recipe is of interest to you, you may watch our video with step by step instructions and precise ingredient amounts. Kithoni video