"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

Michael Psilakis
August 2010

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Credit: © Martin Morrell

Recipe Summary

active:
45 mins
total:
1 hr
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • 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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