Greek Cuisine and Food

Home Contact Us Privacy Policy

Sponsored by GreekShops.com

   Greek Cooking
        Featured Cooking
        Traditional Cooking
        More Resources
 
   Greek Restaurants
   and Dining Guides
 
   Cookbooks
 
   Food and Delicacies
   from Greece
  Appetizers
  Salads
  Soups
  Sauces and Dressings
  Egg Dishes
  Sea Food
  Macaroni and Rice
  Meat Dishes
  Poultry and Game
  Vegetables
  Preserves
  Pastry and Desserts
  Cheese Pie -- Tiropita
  Chicken Pie -- Kotopitta
  Home - made Pastry Sheets -- Phyllo
  Meat Pie -- Kreatopitta
  Pie-crust for pies -- Zimi Yia Pittes
  Spinach Pie -- Spanakopitta
  Almond Biscuits from Siphnos -- Amygdalota
  Almond Pears -- Amygthalota
  Almond Torte -- Glykisma Amigthalou
  Baked Halva -- Halvas Tou Fournou
  Baked Quinces -- Kithonia Psita
 

next>>      

CONVERSION CALCULATOR:
 


 =



 =



hosted by GoGreece.com
 

 

 
 
Almond Pears -- Amygthalota
 
Ingredients
1 lb. blanched Almonds
1 cup Sugar
5 tablespoons (Cream of wheat) Semolina
1 lb icing Sugar
1 1/2 cup Orange Flower Water
 Butter
 Cloves
 
Preparation
Mix the almonds with 2 tablespoons sugar and grind them fine. Or use commercially ground almonds. Add remaining sugar, semolina, and 6 tablespoons orange flower water. Knead this mixture to a soft dough. If too stiff add 1 or 2 tablespoons orange flower water. Break off small pieces, the size of a walnut and shape into pears. At the end of each, insert 1 clove for the stalk. Arrange on a buttered and floured baking sheet and bake for 20 minutes in a slow oven. When the almond pears are cool, dip them quickly into orange flower water and then coat with icing sugar. After a few minutes coat them again in icing sugar.
 


I would like to receive updates and special offers from GreekCuisine and affiliates.

Copyright 2001 - 2008 GreekCuisine.com. All rights reserved.
GreekCuisine.com is part of the GoGreece.com network
2665 30th Street Suite 214, Santa Monica, CA 90405 USA