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home > recipes > candy / snacks > kydonopasto
from Tipperary, Ireland Greek Quince Jellies 7 to 9 pounds of quinces (about 15 to 16 quinces) good quality honey 1/4 teaspoon of ground nutmeg 1/2 cup of blanched almond halves For Storage baking parchment paper airtight plastic container(s) 3-4 bay leaves The amount of honey used will be equal to the weight of the pureed quince pulp. The better the quality of the honey, the better the result. It's important to stir throughout the boiling time so the honey doesn't create any foam. Preheat oven to 355°F (180°C). Remove quince stems, and wipe to remove all external debris. In a baking pan, bake the whole quinces at 355°F (180°C) for about 2 hours, until soft (test with a fork). When cool enough to handle, remove and discard peel, seeds, and any other tough fibrous material. Purée the pulp in the blender or food mill and weigh. Measure out a quantity of honey equal in the weight to the puréed pulp. Note: 1 pound of honey (16 ounces) = approximately 1 1/3 cups. In a wide shallow pot (deep metal skillet or other), combine quince pulp, honey, and nutmeg and bring to a boil over medium heat, stirring continuously to prevent from creating foam. If the mixture foams up even with constant stirring, lower heat to a slow boil and continue. Continue to cook and stir until: volume reduces, and the color darkens to orangey-red, and the jelly pulls away cleanly from the sides of the pan. Just before turning off the heat, stir in the blanched almonds. Moisten a large metal pan (baking or roasting) with ice water and turn the jelly out into the pan, spreading out evenly, and allow to cool completely. To store, cut the jelly into candy-sized pieces and transfer to airtight plastic container(s), using baking parchment between layers, and add bay leaves throughout. The jellies will keep, stored this way unrefrigerated, for several months.

Kydonopasto


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keyword: kydonopasto
ethnicity: greek
recipes for candy-snacks
recipes by rcoen
Email Address:
(posted May 4, 2010)

from Tipperary, Ireland

Greek
Quince Jellies

7 to 9 pounds of quinces (about 15 to 16 quinces)
good quality
honey
1/4 teaspoon of ground
nutmeg
1/2 cup of blanched
almond halves

For Storage
baking parchment paper
airtight plastic container(s)
3-4 bay leaves

The amount of
honey used will be equal to the weight of the pureed quince pulp. The better the quality of the honey, the better the result. It's important to stir throughout the boiling time so the honey doesn't create any foam.

Preheat oven to 355°F (180°C).

Remove
quince stems, and wipe to remove all external debris. In a baking pan, bake the whole quinces at 355°F (180°C) for about 2 hours, until soft (test with a fork). When cool enough to handle, remove and discard peel, seeds, and any other tough fibrous material. Purée the pulp in the blender or food mill and weigh.

Measure out a quantity of
honey equal in the weight to the puréed pulp.

Note: 1 pound of
honey (16 ounces) = approximately 1 1/3 cups.

In a wide
shallow pot (deep metal skillet or other), combine quince pulp, honey, and nutmeg and bring to a boil over medium heat, stirring continuously to prevent from creating foam.

If the mixture foams up even with constant stirring, lower heat to a slow
boil and continue.

Continue to cook and stir until:
volume reduces, and
the
color darkens to orangey-red, and
the
jelly pulls away cleanly from the sides of the pan.

Just before turning
off the heat, stir in the blanched almonds.

Moisten a large metal pan (baking or roasting) with ice water and turn the jelly out into the pan, spreading out evenly, and allow to cool completely.

To store, cut the
jelly into candy-sized pieces and transfer to airtight plastic container(s), using baking parchment between layers, and add bay leaves throughout. The jellies will keep, stored this way unrefrigerated, for several months.



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