KYTHONOPASTO (QUINCE PASTE)

      Title: KYTHONOPASTO (QUINCE PASTE)
  Categories: Greek, Desserts
       Yield: 1 Servings
  
            Karen Mintzias
            Pulp from Kythoni Peltes
            Granulated sugar
            Water
            Bay leaves
            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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