Along the Grapevine

Turkish Delight

44 Comments

 

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There is frost predicted in this region within the next day, so I am in some hurry to rescue as much from the garden as I can. And as I do that, I thank all of you who  have posted timely recipes on squash, kale, and the like – many of which we have enjoyed! It being Friday, I know that Angie’s guests will be bringing more treats from the garden – and elsewhere – to her 40th Fiesta Friday.

Among the plants I have harvested is my copious rose geranium and some feral apples, so Turkish delight seemed an obvious choice. I know this is not usually made with apples, but any fruit will do, and many recipes just call for flavouring, sugar and cornstarch, so this had to be better. The apples, being from an abandoned orchard, are not treated with chemicals, and although a little irregular looking, are perfect for cooking, even with the skin on. Once again, I decided to use honey to avoid excess of sugar, but I will admit that it overpowers the rose flavour somewhat. Another time, I would either use half honey and half sugar, or add more geranium leaves to the mixture.

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Wild apple

 

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Rose scented geranium plant

You could easily make this recipe with any fruit and flavouring, as well as chopped nuts. It is the cornstarch which gels it, so the pectin in the apples helps but is not essential. You could also use flavours like lemon, rosewater, pomegranate etc. instead of the geranium leaves.

How to Make Rose Scented Apple Honey Turkish Delight

Step 1. Cut the apples into large pieces and cover with water in a pan. I had enough to fill a large pot.  Add a handful of rose scented geranium leaves and simmer until the fruit is very soft. Strain and measure the liquid. I had 4 cups.

Step 2. Add by volume one half the amount of honey, or 2 cups for this amount.

Step 2. Boil this syrup down until it reaches the hard ball stage or 260 degrees F (125 C)

Step 3. While this is boiling, measure 1/2 cup of cornstarch, 1/2 tsp cream of tartar and blend it with 1 cup of water. Mix well.

Step 4. When the syrup is boiled down and the right temperature, add the cornstarch mixture and stir over medium heat for about 10-15 minutes. It will get very thick and dark.

Step 5. Pour into a pan lined with slightly oiled parchment paper. Cover with plastic wrap while it cools to prevent a crust forming. Allow to cool for 3-4 hours.

Step 6. Cut into squares and coat each square with a ratio of 1 cup icing (confectioner’s) sugar to 2 Tbsp cornstarch.

This makes approximately 25 pieces.

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I will definitely be making some version of this recipe again, depending on the season and ingredients available.

Author: Hilda

I am a backyard forager who likes to share recipes using the wild edibles of our area.

44 thoughts on “Turkish Delight

  1. Wow this is so unique. Thank you for this recipe. I will have to give it a try. I really like this!

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  2. Love this! Thanks for sharing!

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  3. That’s amazing Hilda, I have never made turkish delight before, but just love it.

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  4. Oh wow! Even though I’m constantly posting cakes and pies, I really love little fruit chew type desserts, I think you can pack such a wallop of taste into them and also they’re smaller than eating a giant piece of pie or cake! Wonderful recipe as usual and best of luck harvesting everything before the frost!

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    • I agree, sometimes a small dose of strong flavour works fine. I dug up my geranium, which is huge, and have plopped it in the garage until I figure out what to do with it – hang the root in the basement, chop it back, leave it the way it is in a pot at a sunny window, or just forget about it and see what happens?

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  5. Can’t wait to try this! Obviously it is something I could eat seeing as our diets are so similar!🙂 Thanks Hilda!

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  6. This sounds so wonderful, Hilda! Hey, I have a question for you! When are you putting out your own cookbook? I will buy one for sure!😉

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  7. Never made Turkish delight. This looks awesome, Hilda. Love the use of honey too. Can this be used like jam too?

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    • I think you could use it like a thick sort of jam. Basically it is the same as my jelly recipe, just cooked down further to the hard ball stage and then softened with water and cornstarch. I think I still want to experiment with it more – it does make a lovely sweet.

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  8. Rose Scented Apple Honey Turkish Delight: That sounds incredible Hilda! Have I told you you are amazing?? Cos you really are!!

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  9. I love Turkish Delights, and yours look absolutely amazing!

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  10. I’m definitely going to have to give this a go, I’ve always wanted to try making turkish delight

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    • Thanks, Michelle. I first tried these many years ago, and they were a complete flop – even worse because I was in a hot climate and they became too soft – although that wasn’t the only problem. Now I know they are just a hard candy softened with a bit of water and cornstarch. Pretty easy really. On the down side, I don’t think they will store very well, so will have to eat them pronto.

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  11. Such a beautiful color Hilda! When traveling through Turkey they had Turkish Delight for sale everywhere. I thought it had gelatin in it. You provide such wonderful education. Keep your writings coming!

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    • They are kind of jelly-like, and to be honest I was inspired by my apple jelly I made with rose geranium flavour. The colour and flavour weren’t as beautiful as the jelly, but the texture was very good, and I am thinking I would like to try other flavours and add nuts. It is always fun to try an duplicate the things you find travelling – and just add your own local flavour.

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  12. Absolutely amazing, Hilda. I’m definitely going to try this recipe!

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  13. Wow! I’ve always loved to make this, but I could get the patience I need.😀 This looks incredibly perfect, Hilda. Happy FF to you and enjoy the weekend.🙂

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  14. Dear Hilda!!!! you are an artist!!!!

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  15. I was wondering if you have some Turkish background… I’ve always thought that these kind of delights were to hard to make at home…. but, of course, NOT FOR YOU! Thanks a lot for being at the FF with this great recipe!

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    • I have no Turkish background, but I do love Turkish food. I only buy Turkish delight if it is made in Turkey, since I’ve never found anything elsewhere which is as good. But of course I couldn’t resist trying my own hand at it, and I think because it was such simple natural ingredients, it was good. Mine wouldn’t survive being packaged and on the shelf for a long time, but that’s probably a good thing.🙂

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  16. I love that you used what was available to you and made a fabulous treat!

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  17. Scented geraniums are fun to use in baking – glad to see you are enjoying them🙂

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  18. Turkish delights are a delight to this Indian eyes😀 so unique🙂

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  19. Pingback: Feral Pears: Where Looks Don’t Matter | Along the Grapevine

  20. Wow – these are just stunning, What a beautiful contrast between the shiny dark core and that white sugar coating. Beautiful!

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  21. I was waiting for this, Hilda. I have three big pots of rose-scented geranium. Yum! ❤

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  22. I wonder if you could make it with crab apples?

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  23. I’m sure you could. They are even higher in pectin than apples. You could do it even without the cornstarch. I plan to try that myself.

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