Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias Water
Pulp from Kythoni Peltes Bay leaves
Granulated sugar Caster sugar

Cooking time: 45-50 minutes.

Puree quince pulp by pressing through a sieve or process in food
processor. Measure puree into a heavy pan. Add 1 cup sugar and 1/4
cup water to each cup of pulp. Set over medium heat and stir
occasionally until sugar is dissolved.

Bring to the boil, then boil steadily for 40-45 minutes, stirring
occasionally so that paste cooks evenly. As paste is thick, it has a
tendency to scorch, so watch carefully.

When cooked, paste comes away from sides of pan and is dark red in
colour. Spread while hot into an oiled slab cake pan so that it is 2
cm (3/4 inch) thick. Leave in pan at room temperature for 2-3 days,
lightly covered with muslin.

When dry and firm, cut into small diamond shapes with an oiled knife.
Lift out and place in a container with bay leaves between layers.
Seal tightly.

When serving, dip tops lightly into caster sugar to give pieces a fine
coating. Kythonopasto keeps indefinitely stored at room temperature
and is traditionally served in place of a spoon sweet, accompanied
with a glass of iced water.

From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1
86302 069 1

Typed for you by Karen Mintzias

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