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Recently, we wrote about Glyka tou koutaliou , fruit and vegetables in very sweet syrup. In Greece you can buy ready-made preserves, sometimes you can try them in the tavern. However, it is worth trying your hand and prepare your own jars with such delicacies. One of the more well-known and popular recipes is the one in which the bases are cherries.
Currently, they are still available for sale, so we strongly urge you to prepare these fruits in thick and sweet syrup. They will later be an excellent finish for desserts, an addition to granulated cheese, yoghurts or beverages.
The sugar content in the original recipe is considerable, so if you are afraid of this amount of sugar in sugar, you can of course add a bit less. When preparing a syrup, the task will be simplified by a confectionery thermometer, so it is worth to buy it.
1. We wash the cherries, we stone, and keep the seeds for later use. Then lay the fruit in layers in a deep pot, pour sugar on each layer and leave in a warm place for 4-5 hours.
2. After this time, pour a glass of water into the cherry. Pips are put into a gauze, we tie and put the package in a pot with cherries. We cook, mix all the time, collect the foam that arises. The cooking process should be quite fast and it is worth to measure the temperature of the syrup from time to time.
3. When it reaches about 115 degrees C, pour 1-2 tablespoons of lemon juice and cook for 3 minutes all the time removing the foam. When cooking, be careful that the syrup does not become too thick and that the sugar does not burn.
4. Fill previously prepared jars with cherries and fill with syrup so that the fruits are completely immersed in it. We tightly close.
Such prepared cherries can be stored at room temperature for many months.
Καλή όρεξη!
Bougatsa is a beloved delicious sweet snack that can be served at any time of the day. Well suited instead of dessert or morning coffee. Creamy light vanilla center, crunchy filo pastry, on which cinnamon with powdered sugar tops the work. It is not easy to make a good filling for bougatsy, and the Greeks themselves have many ways to do it. It is also important cake - in Greek bakeries filo is prepared fresh, in the home conditions to a small bougatsy can be used frozen.
We have already written about the baking with the use of filo many times. This thin cake can also be combined with a pumpkin with which it will create a fantastic combination. The version we have prepared from a piece of pumpkin is sweet and very spicy. Sprinkled with powdered sugar becomes a perfect addition to breakfast or coffee.
Galaktoboureko is one of the sweetest traditional Greek desserts. The combination of a cream based on semolina, filo pastry and sweet citrus-cinnamon syrup will fall to the heart of the lovers of sweets, because the whole is really delicious.
Komentarze
komentarz z
zrobiłam :) zanim przepis się pojawił :) na 4 kilo wiśni ,sok z 4 cytryn i 800 gr cukru ,smażylam 4 godziny ! pyszności ,najlepsze na świecie ! Sok z cytryny , zawiera pektyny, a te są naturalnym zagęstnikiem i możemy zmniejszać wtedy ilość cukru :)
komentarz z
Super :) Nam robienie tych wiśni weszło już w krew, a bez nich ciężko by było w jesienne i zimowe miesiące.
komentarz z
KERASI TO NIE WISNIE TYLKO CZERESNIE ...TAK BARDZO DOBRE ZNAM TO BO TU JE CZESTO JEM I ZNAM TO DOBRZE PODAJE PO OBIEDZIE Z GRECKIM JOGURTEM NA DESER JAK MAM GOSCI SZYPKIE I SMACZNE .
komentarz z
W takim razie jak będą wiśnie? Pod nazwą kerasi widzieliśmy i jedno i drugie...
komentarz z
CRETE - Kreta visino
komentarz z
Mirosław Kozłowski Dzięki!
komentarz z
Pyszne z lodami
komentarz z
Tak i z jogurtem lub serkiem :)
komentarz z
pyszności, ja już tęsknię za nimi ;)
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