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 favourite 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.
- 2½ kg small sweet apples, peeled
- 11 cups sugar
- 10½ cups water
- 2 sticks cinnamon
- whole cloves (2 for each apple)
- ½ cup brandy
- juice 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.
To store, place apples in clean jars and divide syrup evenly. Seal when completely cooled.