June 23, 2020

Assimina Zavitsanou, Kavalos


  • quinces
  • sugar
  • 2-3 pelargonium leaves
  • almonds


Wash the quince and wipe dry, peel and slice into small oblongs. Measure them in a cup. Use the same quantity of sugar and water as the quince and bring to a boil. After a minute or two, add the pelargonium leaves. Blanch the almonds, split in two and add to the pan to boil with the preserve. To check for the right consistency, put a spoonful of the syrup on a plate and drag the spoon throught it. It should leave an open path.

From the book ''The cookery of Lefkada'', Evi Voutsina, Fagottobooks editions