INGREDIENTS

INSTRUCTIONS

Cooking 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    Kochu Jang (Hot Sauce)  Typed
for you by Karen Mintzias  From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

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