Firikia Glyko – Apples in Syrup

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.

Firikia Glyko - Apples in Syrup
  • 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)
  1. 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.
  2. Five minutes before cooking ends, stir together brandy and lemon juice and add.
  3. Allow apples to cool completely (or until lukewarm to the touch) in the pot before removing.
  4. Remove apples carefully with a slotted spoon and serve one per person, with a little syrup.
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.

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John Doe
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Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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