© Martin Morrell
Active Time
45 MIN
Total Time
1 HR
Yield
Serves : 6

"I have such an emotional connection to spoon fruit," says Michael Psilakis of the marmalade-like confection. Greeks might eat a spoonful of the sweet with an ice-water chaser as a midday pick-me-up or dessert; Psilakis likes spreading it on slabs of brioche toast and topping it with feta and almonds for breakfast or a snack.    More Recipes by Michael Psilakis  More Greek Recipes  

How to Make It

Step 1    

Bring a medium saucepan of water to a boil. With a vegetable peeler, remove the zest from the oranges in long strips. Boil the strips in the water for 1 minute, then drain. Repeat this blanching 4 more times with fresh water to remove any bitterness. Transfer the zest to a food processor and finely chop. Remove the bitter white pith from the oranges, then chop the flesh into 1/2-inch pieces.

Step 2    

In a medium saucepan, combine the sugar, water, orange juice and lemon juice with the cinnamon stick, cloves, bay leaf and star anise and bring to a boil. Add the minced orange zest and simmer over low heat for 10 minutes. Add the chopped orange flesh and simmer until very thick, about 25 minutes.

Step 3    

Discard the spices and the bay leaf and transfer the mixture to a food processor. Process until thick and jamlike. Transfer the spoon fruit to a bowl and refrigerate until chilled, about 1 hour.

Step 4    

In a medium skillet, heat the olive oil. Add the almonds and cook over moderate heat until richly browned, about 3 minutes. Stir in the cardamom and season the almonds with salt and pepper. Let them cool completely.

Step 5    

Spread the spoon fruit on the toasted brioche and top with the feta. Sprinkle with the almonds and thyme and serve.

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