Name: Kythonopasto (Quince Paste)
Ingredients: Karen Mintzias; Pulp from Kythoni Peltes; Granulated sugar; Water; Bay leaves; Caster sugar

[Jesus] is not under anyone but God, and He is in perfect agreement with God, as God. He has authority... He has absolute unilateral authority to do whatever He will, whenever He wills, with whomever or whatever He wills… Jesus never in His earthly life asked permission to do anything. Never. He never sought it from any normal channels in His ministry… No matter what it was, there was no authority to whom Jesus went. He quoted no rabbi. He had permission from no Sanhedrin. He had no rabbinical council to which He was answerable. He was not ordained in the appropriate way that all teachers and rabbis were ordained. And nor was His theology checked and signed off on by the Sanhedrin. And He teaches without any connection to any prior mentor or rabbi, and without credentials, and without ordination, which could only be given by the Sanhedrin. Jesus was His own authority. He spoke prophetically. He spoke truly. He rightly interpreted the Old Testament Scripture. He spoke the true Word of God. They even admitted that. He forgave sin. He healed sick people. He raised the dead. He cast out demons. And He did it without ever seeking permission from anyone.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
	Greek	Greek, Desserts	1	Servings

INGREDIENTS

		Karen Mintzias
		Pulp from Kythoni Peltes
		Granulated sugar
		Water
		Bay leaves
		Caster sugar

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
1
Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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