Pastokidono

Long before the advent of chocolates and other modern sugar-based treats, a sweet delicacy made from the autumn harvest emerged in Greece, as the people of Kefalonia had a fondness for quince. Each year, in early November, the quinces are gathered from the wild trees in the Paliki region. The fruit is first sliced, followed by the labour-intensive task of peeling and coring, all done entirely by hand. Next, the quince is crushed, combined with sugar, and boiled. The resulting jam is then enriched with roasted almonds and honey, creating pastokidono, a delicious and nutritious dessert.