||Kythonopasto (Quince Paste)
Pulp from Kythoni Peltes
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
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
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