Kythonopasto (Quince Paste)
Recipe
- Title:
- Kythonopasto (Quince Paste)
- Categories:
- Greek, Desserts
- Yield:
- 1 servings
Directions
- Karen Mintzias Water Pulp from Kythoni Peltes Bay leaves Granulated sugar Caster sugar
Directions
- Cooking time: 45-50 minutes.
Directions
- 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.
Directions
- 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.
Directions
- 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.
Directions
- 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.
Directions
- 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.
Directions
- From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1
Directions
- Typed for you by Karen Mintzias
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