Loquat spoon sweet. April and May means loquat season in many parts of the southern United States. Loquats, also known as Chinese plums or Japanese plums (Eriobotrya japonica), are small edible. Δημοφιλέστερες Ειδήσεις Κατηγορίας Συνταγές. Loquat spoon sweet. Τελευταία Νέα Sintages Pareas.

Loquat jelly is easy to make with these simple, step-by-step directions and recip, complete with Loquats are a tropical fruit from China with a flavor that is a mix of peach, citrus and mild mango. Loquats, also sometimes known as "Japanese plums," "Chinese plums," or "pipa," are a type of tangy yellow fruit that grows on the flowering plant of the same name. The loquat — Eriobotrya japonica — is a large evergreen shrub or tree, grown commercially for its orange fruit, its leaves for tea (known as "biwa cha" in Japan), and also cultivated as an ornamental plant. You can have Loquat spoon sweet using 5 ingredients and 7 steps. Here is how you cook it.

Ingredients of Loquat spoon sweet

It's 40 of large loquats.
It's 1 kg of granulated sugar.
Prepare 300 g of blanched almonds.
Prepare 2 tsp of vanilla.
It's 1 1/2 of lemon.

Spoon sweets are sweet preserves, served in a spoon as a gesture of hospitality in Albania, Greece, Cyprus, the Balkans, parts of the Middle East, and Russia. They can be made from almost any fruit, though sour and bitter fruits are especially prized. There are also spoon sweets produced without fruit. Choose large loquats that are tender and fragrant.

Loquat spoon sweet instructions

Wash the loquats thoroughly. Using a hair pin remove the seeds carefully so that you don't damage the loquats..
Fill a large pot with water up to the middle and add the juice of one lemon. Peel each loquat with a small knife and add them to the pot with the water and the lemon. You do that so that they don't brown..
When you have peeled them all, strain them, add them to the pot and cover them with sugar. Set them aside for about 5 hours or until the sugar dissolves..
Place them over heat and let them until the syrup thickens lightly. Remove from heat and leave them covered with a towel for 12 hours..
Then add the vanilla, place the pot over heat and continue thickening the syrup until it is done..
When they are ready, add the juice of half a lemon..
Take each loquat carefully, push in an almond, place them in jars and add the syrup!.

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