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Traditional Greek spoon sweet made with pears or Ahladi glyko tou koutaliou.
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5 from 4 votes

Pear spoon sweet or Ahladi glyko tou koutaliou

Greek dessert of pear spoon sweet or kobosta known as ahladi glyko tou koutaliou
Prep Time30 minutes
Cook Time1 hour 30 minutes
Resting time12 hours
Total Time14 hours
Course: Dessert
Cuisine: Greek
Servings: 6 500 ml mason jars
Calories: 821kcal
Author: Mia Kouppa

Equipment

  • 6 500 ml mason jars, with rings and lids
  • 1 Large bowl
  • 1 large pot
  • 1 medium size pot
  • Large canning pot optional

Ingredients

  • 8 cups chopped pears, cored and peeled use Bartlett or Fiorelle
  • 4 cups sugar
  • 1 tbsp ground cinnamon
  • 1 cup almonds, raw
US Customary - Metric

Instructions

  • The night before you are planning to make your pear spoon sweet wash, peel and core your pears. Cut them into small pieces (about the size of a small die) and place in a large bowl.
  • Sprinkle the sugar and the cinnamon over the pears (there is no need to mix it all together). Cover the bowl with a clean dish towel and leave them at room temperature overnight.
  • The next morning (or after 12 hours minimally) mix everything together and set aside while you prepare your almonds.
  • Place your almonds in a pot and cover with water. Bring to a boil. After a few minutes, drain the almonds; the peel should come off very easily using your fingers. Slice each almond in half lengthwise. Once peeled and halved, return the almonds to the pot, cover with water and bring to a simmer for approximately 30 minutes to soften them. Drain your almonds and set aside.
  • Place your pears (including all the liquid) and almonds into a large pot. Stir, and bring to a boil. Reduce heat to medium and cook uncovered for about 40 minutes, stirring occasionally.
  • Using a slotted spoon, divide the pears and almonds evenly into your clean mason jars, leaving 1/2 inch at the top.
  • Let the syrup continue cooking, over medium heat, to thicken up just a bit. If it's too watery, add 1 tablespoon of sugar. You will know your syrup is ready when it coats the back of a spoon.
  • Divide the liquid evenly amongst the mason jars. Do this slowly as the syrup needs a bit of time to settle to the bottom. continue until all of the syrup is used or until you have 1/2 inch of space at the top of the jar.
  • Seal the mason jars and either process them to make the spoon sweet shelf stable or store in the refrigerator. Enjoy once cooled. Pear spoon sweet is delicious served on its own, or on top of Greek yogourt or ice cream.

Notes

Once you have opened your jar of spoon sweet, keep it in the refrigerator.
If you will be processing your jars in a hot bath, follow the detailed instructions here for our Peach and habanero jam recipe. 

Nutrition

Calories: 821kcal | Carbohydrates: 181g | Protein: 6g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Sodium: 4mg | Potassium: 456mg | Fiber: 11g | Sugar: 164g | Vitamin A: 61IU | Vitamin C: 10mg | Calcium: 103mg | Iron: 2mg