1. Puree quince pulp by pressing through a sieve of process in food processor.
2. Measure puree into a heavy pan. Add 1 cup sugar and 1/4 cup water to each cup of pulp.
3. Set over medium low heat and stir occasionally until sugar is dissolved.
4. Bring to the boil, then boil steadily for 40-45 minutes, stirring occasionally so that paste cooks evenly. As paste is thick, it has tendency to scorch, so watch carefully.
5. When cooked, paste comes away from sides of pan and is dark red in colour. Spread while hot into a oiled slab cake pan so that it is 2 cm (3/4 inch) thick. Leave in a pan at room temperature for 2-3 days, lightly covered in muslin.
6. 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.
7. 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.