Assimina Zavitsanou, Kavalos
- 2-3 pelargonium leaves
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