Kythonopasto (Quince Paste)
                    
           Pulp from Kythoni Peltes                 Bay leaves
           Granulated sugar                         Caster sugar
           Water
		 
  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.