Receta Kythonopasto (Quince Paste)
by Global Cookbook

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Ingredientes

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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