Recipe - Kythoni Xysto (Grated Quince Preserve)

Karen Mintzias
4 Quinces (about 1 kg)
3 cup Water
4 cup Sugar
2 Thin lemon rind strips
1 Piece cinnamon bark *Or*
2 Rose geranium leaves
One fourth cup Blanched split almonds *
2 tablespoon Lemon juice

*Note: almonds should be toasted.

Cooking time: 1 One half hours

Wash quinces well and rub off all fuzz. Peel, quarter and remove core.
Place peels and cores in a pan with 2 cups water and boil for 20 minutes.
Grate quince quarters and place in a heavy preserving pan with remaining
water. Leave aside until peels are boiled. Do not be concerned if quince
discolours.

Strain liquid from peels into a measuring jug and make up to 2 cups with
water. Add this to grated quince with the sugar, lemon rind and cinnamon
bark or washed geranium leaves. Place over medium heat and stir
occasionally with a wooden spoon until sugar is dissolved. Bring to the
boil and boil fairly rapidly for 1 hour or until it gels when tested on a
cold saucer.

Stir in almonds and lemon juice and boil 1 minute longer. Ladle into hot,
sterilized jars and seal when cold.

Note: As the peel and core contain pectin, the setting ingredients for
jellies and preserves, it is advisable that these be boiled to extract the
pectin.

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