| 1 | Cooking time: 45-50 minutes. |
| 2 | Puree quince pulp by pressing through a sieve or process in food processor. |
| 3 | Measure puree into a heavy pan. |
| 4 | Add 1 cup sugar and ?cup water to each cup of pulp. |
| 5 | Set over medium heat and stir occasionally until sugar is dissolved. |
| 6 | Bring to the boil, then boil steadily for 40-45 minutes, stirring occasionally so that paste cooks evenly. |
| 7 | As paste is thick, it has a tendency to scorch, so watch carefully. |
| 8 | When cooked, paste comes away from sides of pan and is dark red in colour. |
| 9 | Spread while hot into an oiled slab cake pan so that it is 2 cm (?inch) thick. |
| 10 | Leave in pan at room temperature for 2-3 days, lightly covered with muslin. |
| 11 | When dry and firm, cut into small diamond shapes with an oiled knife. |
| 12 | Lift out and place in a container with bay leaves between layers. |
| 13 | Seal tightly. |
| 14 | When serving, dip tops lightly into caster sugar to give pieces a fine coating. |
| 15 | Kythonopasto keeps indefinitely stored at room temperature and is traditionally served in place of a spoon sweet, accompanied with a glass of iced water |
