Kythoni Xysto (grated Quince Preserve) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
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,
1/4 cup: Blanched split almonds *,
2 tbsp: Lemon juice,
Directions:
*Note: almonds should be toasted.
Cooking time: 1 1/2 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
Source from luhu.jp
Cooking time: 1 1/2 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
Source from luhu.jp