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Ingredients
- Pulp from Kythoni Peltes Granulated sugar Water Bay leaves Caster sugar
Directions
- Cooking Time: 45-50 min.
- Puree quince pulp by pressing through a sieve or possibly process in food processor.
- Measure puree into a heavy pan. Add in 1 c. sugar and 1/4 c. water to each c. of pulp. Set over medium heat and stir occasionally till sugar is dissolved.
- Bring to the boil, then boil steadily for 40-45 min, stirring occasionally so which paste cooks proportionately. 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 warm into an oiled slab cake pan so which 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 hard, 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 pcs 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.
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