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Orders placed from 6/8 to 15/8 will be served from 16/8
Step by Step Instructions
  • Step 1: In an open frying pan, dry-fry the nuts well.
  • Step 2: Pour the tsipouro (grape distillate) in and wait until the alcohol evaporates.
  • Step 3: Add the honey and the currents and let it boil. Mix well.
  • Step 4: Cut the nectarines in half and stuff them carefully with the nut mixture.
  • Step 5: Serve on a round platter.
Ingredient List
  • 300-400g sun-dried nectarines
  • 60g pistachio nuts
  • 60g walnuts
  • 60g almonds
  • 200g thyme honey
  • 20g currants
  • 20ml saffron tsipouro

Nectarines stuffed with nuts and honey

  • Preparation
  • Cooking
  • 6
A very nutritious dessert and a major source of energy for the body. Widely known as part of Mount Athos monasteries' cuisine.
Product Qty
Thyme honey from Lakonia "Valsamo" 280g
Organic Corinthian black currant from Nemea "Golden Black" 200g
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