Greek Recipes

Greek and Cypriot recipes

Quince Paste – Kithonopasto


  • 1 kilo of ripped quince
  • Sugar
  • 1/2 a cup of lemon juice
  • 2-3 leaves of sweet-scented Pelargonium (Arbaroriza)
Quince Paste - Kithonopasto

Quince Paste – Kithonopasto


  • Wash, peel, cut in half and remove the center core with the pits.
  • Place in a pot, cover with water and add the lemon juice.
  • Cook over high heat and cook until they are soft.
  • Drain the water and put them through a food processor to purify them.
  • Measure the purified quinces and place in another pot.
  • For every cup of purified quince put in the pot add a little less than a cup of sugar.
  • Place the pot over the heat and stir constantly with a wooden spoon, in one hand to mix and melt the sugar and on the other hand to prevent it from sticking to the bottom of the pot.
  • When the mixture is not sticking to the side of the pot, it is ready.
  • In order to make sure of that, you can test it by taking some of the mixture with a teaspoon, place it in a small plate, let it cool and by pushing the spoon through the paste and it stays separated, that means is ready.
  • Add the sweet-scented pelargonium towards the end of the boiling.
  • While the quince paste is still hot, spoon it into a large flat platter sprinkled with orange blossom water and smooth it out to whatever thickness you prefer.
  • If you want, you can spoon it into some little individual forms.
  • Sprinkle some orange blossom water on the top.
  • Put the platter with the quince paste under direct sun to dry for two days, turning it over in between.
  • Leave for an additional 2-3 days inside the house to dry more.
  • If the paste comes off the platter that means it is ready and dry.
  • As it is in the platter or just place it in a flat surface on parchment paper, cut in square or diamond shapes and sizes you want.

Your email address will not be published. Required fields are marked *