Gliko Milo (Apples in Syrup) is a traditional Cypriot recipe for a classic preserve of small, unripe, apples in a sugar syrup base flavoured with lemon and vanilla. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Apples in Syrup (Gliko Milo).
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This is a classic example of 'glyka tou koutaliou', or spoon sweets. These jewel-like preserves, lovingly prepared from fruit, vegetables, and even flowers, are a symbol of warmth, generosity, and cultural continuity. They are often served to welcome a guest into the house.
Ingredients
1kg small, unripe, apples
1kg sugar
360ml water
2 tbsp lemon juice
4 lemons
1/2 tsp vanilla powder
Method:
Core the apples from the base, but take care not to remove the stems. Use a peeler or a sharp knife to peel the apples.
Place water in a large bowl and add the juice of 2 lemons. Dip the apples, one at a time, in the acidulated water to coat (this prevents them from browning).
Add a little water to a pan, sit in the apples, bring to a boil then cover with a lid and steam for about 15 minutes, or until softened. Pour a little water into another bowl and add the juice of the remaining 2 lemons.
Dip the apples in this to cool then pat dry on kitchen paper. Pour the 360ml water into another pan, add the sugar and heat gently, stirring constantly, until the sugar has dissolved.
Continue cooking for 5 minutes then add the apples. Bring to a boil and cook for about 20 minutes, skimming the surface free of scum as it rises, until the syrup thickens.
Add the 2 tbsp lemon juice and vanilla powder about 5 minutes before you take the pan off the heat. Take the pan off the heat, cover and set aside over night.
The following day, bring the mixture to a boil and boil hard for 15 minutes, or until the syrup is very thick.
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Allow the apples to cool then transfer to washed and sterilized jars. Secure the lids on the jars and keep in a cool, dark cupboard out of the sun. This particular gliko will keep for at least 9 months.
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