Greek Desserts

Greek Desserts

Greek Desserts - Ingredients to Make Greek Desserts - Method to Make Greek Desserts - Greek Pear Dessert | Tips on - Find TipsGrape Sweet with Slivered Almonds

Serving: 4 pints
Prep Time: 20 minutes
Cooking Time: 1 hour

Ingredients:

2 kg of green grapes (without the stems), seedless
1 kg of sugar
200 grams of toasted almonds, slivered
1/2 cup of water
3 tbsp of lemon juice, fresh
4 scented geranium leaves
1/2 teaspoon of vanilla extract

Method

Wash the grapes thoroughly under running water. Make sure that there are no stems attached to the grapes. Mount a large pot over high heat. Add the grapes, sugar, and the water to the pot and bring it to a boil over the high heat. When it comes to a full boil reduce the heat to medium.

Cook for about an hour till the syrup becomes slightly thick, without covering the pot. Stir occasionally to avoid the syrup from sticking to the bottom of the pot. After about 45 minutes, add in the fresh lemon juice, the vanilla and the pelargonium leaves and stir to combine. Remove from heat and transfer the syrup and grapes to a bowl. Let it cool at room temperature for about 30 minutes. Remove the pelargonium leaves and add in the almonds and stir.

Pour the grapes to a container that has airtight lids. Now let this cool completely before you close the lid else it will get spoilt. Store in a cool and dark place.

While serving, spoon one helping to a small plate and top with a small scope of vanilla ice cream.

Greek Pear Dessert

Serving: 4 persons
Prep Time: 1 hour
Cooking Time: 40 minutes

Ingredients

4 pears
500 ml of red wine
75 grams of granulated sugar
1-inch cinnamon stick
4 cloves

Method

Peel the pears with care so as not to remove the stalk. Mount a pan on medium heat and place the pears in an upright position. Now add the wine and the sugar to the pan and reduce the heat to low. Simmer on low flame for about 20 minutes.

After that add the cinnamon stick and the cloves to the pan and simmer for an additional 20 minutes. When done remove from the heat and let it cool at room temperature. Place on a serving plate and drizzle with the sauce from the pan and serve.

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