In Greek: φιρίκια γλυκό, pronounced fee-REE-keeyah ghlee-KOH
Small apples are cooked in a light syrup with cinnamon and cloves to create a delicious and traditional spoon sweet. In Greece, firikia apples are a favorite for this recipe because they are small, sweet, and have a wonderful aroma. To substitute, choose the smallest, sweet apples you can find. Cooking will vary slightly depending on how soft or crisp the apples are.
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 15 minutes
- 5 1/2 pounds of small sweet apples (preferably firikia), peeled
- 11 cups of sugar
- 10 1/2 cups of water
- 2 sticks of cinnamon
- whole cloves (2 for each apple)
- 1/2 cup of brandy
- juice of 1 large lemon (about 3-4 tablespoons)
Place one clove in the top and bottom of each peeled apple. Place all ingredients in a large pot and bring to a boil, occasionally stirring gently with a wooden spoon. When full boil is reached, lower heat to the lowest setting to maintain a light boil without covering (low or medium low), and cook for 1 hour 15 minutes.
Five minutes before cooking ends, stir together brandy and lemon juice and add.
Allow apples to cool completely (or until lukewarm to the touch) in the pot before removing.
Remove apples carefully with a slotted spoon and serve one per person, with a little syrup.
Yield: approximately 24 small apples/servings
- To make smaller quantities, reduce all ingredients proportionately, but use at least one stick of cinnamon.
- To store, place apples in clean jars and divide syrup evenly. Seal when completely cooled.