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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel the quinces and grate coarsely (I use my trusty box grater). | 2. Put in a large saucepan; add water, cover and cook over moderate heat until soft. | 3. Add sugar and cook stirring, over medium heat, until the syrup is thick. | 4. Towards the end, add the lemon juice, the almonds, the vanilla and the rose geranium leaves (if using- do use them if you can get them). | 5. When cool, put in large jar and store. | 6. (Greeks just store this on the shelf, without extra processing. I don't know much about canning/storing, but I've never been sick. Still, it might be best to just keep in the fridge and spoon out as needed.) Note: This is FANTASTIC on vanilla ice cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
quince	2 1/2			-	-	-	-
water	4	cups		0.0	0.0	0.0	0.0
sugar	2 1/2			2014.95	503.99	0.0	0.0
lemon	1			1.2808	0.4116	0.0486	0.0132
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
almond	1/2	cup	blanched halved	963.56	0.0	0.0	109.0
geranium leaf	3		rose-scented washed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.