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.
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.
I will definitely be making some version of this recipe again, depending on the season and ingredients available.
October 31, 2014 at 4:02 pm
oooh… lovely!
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November 1, 2014 at 3:51 am
Thanks, Mr. Fitz.
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October 31, 2014 at 4:08 pm
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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November 1, 2014 at 3:51 am
Thanks so much, Amanda.
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October 31, 2014 at 4:13 pm
Love this! Thanks for sharing!
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November 1, 2014 at 3:50 am
My pleasure. It is so nice to have Fiesta Friday as a venue to bring recipes to.
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October 31, 2014 at 6:31 pm
That’s amazing Hilda, I have never made turkish delight before, but just love it.
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November 1, 2014 at 3:50 am
Me too Loretta. And home-made sweets are always such a treat.
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October 31, 2014 at 6:32 pm
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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November 1, 2014 at 3:48 am
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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November 1, 2014 at 1:10 pm
Sounds good! I bet you’re ankle deep in snow right now!
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October 31, 2014 at 7:19 pm
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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November 1, 2014 at 3:46 am
Thanks. 🙂 Doesn’t just everyone love wild plants?
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November 1, 2014 at 9:48 am
I hope so!!!!
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October 31, 2014 at 8:06 pm
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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November 1, 2014 at 3:44 am
He he, Julianne. Very kind of you to say so, but I will stick with blogging, and just hope to get that right.
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October 31, 2014 at 8:34 pm
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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November 1, 2014 at 3:42 am
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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October 31, 2014 at 8:37 pm
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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November 1, 2014 at 3:40 am
Thanks so much Naina.
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October 31, 2014 at 9:52 pm
I love Turkish Delights, and yours look absolutely amazing!
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November 1, 2014 at 3:37 am
Thanks, Ginger.
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November 1, 2014 at 12:31 am
I’m definitely going to have to give this a go, I’ve always wanted to try making turkish delight
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November 1, 2014 at 3:37 am
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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November 1, 2014 at 1:34 am
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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November 1, 2014 at 3:35 am
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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November 1, 2014 at 3:42 am
Whatever you come up with Hilda, it will be interesting and very unique! Love reading about your creations!
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November 1, 2014 at 2:35 am
Yum
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November 1, 2014 at 8:01 am
Absolutely amazing, Hilda. I’m definitely going to try this recipe!
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November 1, 2014 at 11:16 am
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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November 1, 2014 at 3:26 pm
Dear Hilda!!!! you are an artist!!!!
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November 2, 2014 at 12:16 am
Thanks. Your comment makes me smile.
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November 1, 2014 at 9:02 pm
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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November 2, 2014 at 12:16 am
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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November 1, 2014 at 9:32 pm
I love that you used what was available to you and made a fabulous treat!
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November 1, 2014 at 9:46 pm
Scented geraniums are fun to use in baking – glad to see you are enjoying them 🙂
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November 2, 2014 at 1:49 pm
Turkish delights are a delight to this Indian eyes 😀 so unique 🙂
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November 3, 2014 at 3:33 am
Thanks Andy.
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November 3, 2014 at 9:30 pm
Wow – these are just stunning, What a beautiful contrast between the shiny dark core and that white sugar coating. Beautiful!
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November 3, 2014 at 11:24 pm
I was waiting for this, Hilda. I have three big pots of rose-scented geranium. Yum! ❤
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November 6, 2014 at 10:47 pm
You are so lucky. I have brought mine in, but not sure it will survive.
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November 15, 2014 at 4:46 pm
I wonder if you could make it with crab apples?
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November 15, 2014 at 5:03 pm
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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June 9, 2018 at 12:52 am
Hi Hilda, Thank you, I have been wondering what I could do with all my Rose geraniums!!
If I were to use sugar in this recipe instead of honey, what quantity would I use?
Thank you!
Rosie
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June 9, 2018 at 10:36 am
Thanks for dropping by. Honey is sweeter than sugar, so it could use 25-30% more sugar than honey. I should give it a try myself and will let you know.
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June 10, 2018 at 12:32 am
I am giving it a go today!
PS a couple of the photos on your post aren’t loading so I am flying blind ha! https://alongthegrapevine.files.wordpress.com/2014/10/dsc01473.jpg, DSC01462 and DSC01470
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June 23, 2018 at 4:22 am
Well I attempted the recipe! After it failed to set overnight I brushed all the cornflour off and threw it back in the saucepan for an hour of stirring! The result was passable but had lost a lot of the flavour being further cooked down. Still, if you ignored the occasional lump (I don’t think I fully dissolved the cornflour or the sugar syrup was too hot when I combined them), it had a nice amount of firmness and actually improved over a few days.
Thank you for the inspiration to make something edible from my favourite flower!
Not sure if I can add photos here but will try lol
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June 23, 2018 at 4:23 am
Well I attempted the recipe! After it failed to set overnight I brushed all the cornflour off and threw it back in the saucepan for an hour of stirring! The result was passable but had lost a lot of the flavour being further cooked down. Still, if you ignored the occasional lump (I don’t think I fully dissolved the cornflour or the sugar syrup was too hot when I combined them), it had a nice amount of firmness and actually improved over a few days.
Thank you for the inspiration to make something edible from my favourite flower!
Not sure if I can add photos here but will try lol
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June 23, 2018 at 12:35 pm
Thanks so much for getting back to me, and for the great pictures. It certainly looks good, and I love the colour. Sorry my picture disappeared, but you have in turn inspired me to do it again.
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June 10, 2018 at 12:24 pm
Sorry about the photos. I noticed that too, so more reason for me to make another batch and get some good photos.
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