Try this Kythonopasto (Quince Paste) recipe, or contribute your own.
Suggest a better descriptionCooking 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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Serving Size: 1 Serving (1g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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