Zagora is honored after celebrating 100 years since the establishment of the Agricultural Cooperative of Zagora …
The apples that grow on the mountain of the centaurs, Pelion, are famous for their aroma and their taste.
We asked the authentic recipe that the women of Zagora made in order to have treats throughout the year and they usually accompanied their famous sweets with tsipouro.
The recipe your own …
Firiki spoon sweet from Pilion
From the Women’s Cooperative of Zagora
ingredients
10 pcs Pelion firiki
500 gr granulated sugar
1 cup of water
1 fresh lemon de-waxed
15 whole peeled almonds
2 leaves Pelargonium graveolens
How to prepare
We wash our apples well and peel the skin with a sharp knife.
With the special tool remove the central stalk and the seeds to create a gap in the middle of the firiki.
Place a large pot over high heat and add the sugar, water, cinnamon, cloves and a pinch of sea salt. Add the firikia and “cover” with a dish to prevent from dissolving.
Once the firikia begin to boil, lower the fire in half and let them boil for 10 minutes.
After five minutes turn off the stove and let the boiling finish.
Allow the firikia to “stand” without removing the dish for 20 hours.
The next day, remove the dish and reboil our sweet for 15-20 minutes until the syrup thickens.
Add the almonds and the lemon juice to prevent the crystallization of sugar and to get a nice finish.
Allow it to cool until the next morning and get color.
Βάζουμε σε αποστειρωμένα βάζα το φιρίκι και το γεμίζουμε μέχρι το στόμιο.
We put the Firiki in sterilized jars and we fill them up to the top.
Close tightly and invert the jar.
The next day we turn it normally and “put it” in a cool and dark place to have the first fruity aromas of autumn in our kitchen cabinet …
Small secrets
If we want to be sure that the syrup has binded well we can take a drop at our finger and if it runs and does not stand well then it means that the syrup needs to thicken more.
If we do not like the cinnamon and the cloves then we put Pelargonium graveolens for the aroma …
