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See how you can make a lovely Greek spoon dessert


Cut the quinces into eighths, peel them and cut them into thin slices

Boil the peels, kernels and seeds in a saucepan for half an hour

Place alternately layers of sugar and quinces in a saucepan

Add vanilla and a little water, just enough to cover them and place them on the heat

Once it boils, add the rose geranium.

Drain the peels and add their syrup to the boiling quinces

Boil for about 35 to 40 minutes until the syrup sets

Remove from the heat, stir turning the pot and add the almonds

Place in sterile jars


1 kg peeled quinces (ready to cook)

1 kg sugar

1 vanilla sugar 

5 leaves of rose geranium (Pelargonium graveolens)

juice of half a lemon 

200 g cooked and peeled almonds

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