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L And L Bakers' Dill Bread

Ingredients:

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

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.