Kydonopasto with Almonds and Lemon

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Kydonopasto (pr. kee-dho-KNOH-pah-stoh) or quince paste, is a Greek traditional, aromatic dessert made by slowly simmering fresh quince fruit with sugar, water, and a touch of lemon juice.

The process transforms the firm, golden-yellow quince flesh into soft, ruby-red pieces, releasing its delicate floral aroma and enhancing its natural sweetness.

Often spiced with fragrant geraniums or vanilla, this preserve has a rich, jewel-toned hue and a velvety texture.

Traditionally, it was left in the sun to dehydrate and dry, so it could be preserved and enjoyed as a sweet treat during the winter.

Personally, I didn’t leave it in the sun but instead I placed it in the oven at a low temperature.

Often kydonopasto is served with almonds inside or on top and coated with granulated sugar to prevent it from sticking on the hands, as I made it in 2012, but I didn’t manage to post the recipe (Recipe below).

This time, instead of adding the almonds inside, I roasted and pound the almonds and coated each piece with the crushed roasted almonds.

Transforming Quince into a Delightful Preserve

Quince is a fruit often overlooked, but its transformation into a flavorful preserve is nothing short of magical.

Traditional Kydonopasto: The recipe I did not post in 2012

Preparation time:  30 minutes

Cooking time:  60 minutes

Makes:  1 baking tin (after eating many of them, I had 50 left)

Drying time:  a little in the sun and after heating the oven several times it took a week but did not dry completely because of the honey.

Ingredients:

• 6 small quince (about 1 ½ kilos)
• Juice of 1/2 lemon juice
• Water
• 4 fragrant geranium leaves

Second stage:

• 5 cups pulp
• 3 cups brown sugar
• 1 cup crystal sugar
• 1 cup honey
• The leaves of the boiled fragrant geraniums
• Citrus blossom leaves (optional)
• 2 tbsp rose water
• 1 cup roasted almonds, skin on

For coating:

• 140 grams cane sugar

Directions:

1. Roast almonds and when they cool, cut them into smaller pieces.
2. Peel and core quince and place in a pot with water enough to cover quince, frangrant geraniums and lemon juice.  Cook until quince is very soft, about 15 minutes.  Drain, keeping the juice which can be used in another recipe.
3. Put the boiled quince in a pot together with all the remaining ingredients and while you are stirring press the quince to puree them.
4. Bring to a boil and lower heat.  Keep stirring with a wooden spoon until any excess water evaporates, for about 45 minutes.
5. Remove from the heat and mix in the almonds.
6. Line a baking tin with parchment paper and empty the quince paste.  Using a spatula, spread it evenly its thickness not exceeding 2 cm.
7. The next morning score it with a sharp knife and leave it a few days to dehydrate.

Note:  If the weather is humid, put it in the oven at 120^o C for 1 hour.  Turn off the heat and leave it in the oven until it cools.  If it is still wet, repeat the same step.

Recently, I had the opportunity to make kydonopasto again with a few minor changes. The process is very easy, although a bit time consuming.

This post outlines the process step-by-step so you can try it yourself.

Ingredients

• 4 large quinces (approximately 2 kilos)
• Sugar (equal to the weight of the boiled quince)
• Juice and zest of one lemon
• 10 grams of Lemon scented Vanillin sugar

Preparation

Step 1: Preparing the Quince

I started with 4 large quinces, about 2 kilos in total. The first step was to boil the quinces whole, which makes the procedure much easier. I placed them in a large pot, added enough water to cover them, and let them simmer for approximately 30 minutes until they were soft. I put a plate on top of them to keep them submerged during the boiling process.

The aroma of the quinces as they boiled was a delightful prelude to the treat to come.

Once the quinces were soft, I drained them and allowed them to cool slightly. Then, I peeled and cored each one, discarding the skins and seeds. The softened fruit was ready for the next step.

Step 2: Weighing and Sweetening

To achieve the perfect balance of sweetness, I then weighed the boiled quince. This weight determined the amount of sugar I added; it’s crucial to use an equal weight of sugar to the boiled fruit. After measuring the sugar, I added it to the fruit along with 10 grams of Lemon scented Vanillin sugar (you can use any kind of vanilla you like), for a hint of aromatic vanilla flavor.

Using a hand blender, I pureed the mixture until it was smooth. At this point, I let the puree sit without adding water, allowing the sugar to dissolve naturally into the fruit. This step is essential for achieving a luscious, even texture.

Step 3: Cooking the Mixture

Once the sugar had dissolved, I placed the mixture back on the stove and begin to cook it over medium heat. Stirring regularly to prevent sticking. I let it boil gently for about 30 minutes until the paste is thick and golden, and leaves a gap when you run a wooden spoon across the base of the pan.

Step 4: Baking for Dehydration

After cooking, I allowed the mixture to cool slightly. I then lined a large baking tray with parchment paper and spread the quince mixture evenly over it. The mixture should not be more than 2 cm high. Preheating my oven to 120°C, I placed the tray inside and baked the preserve for one hour. This step concentrates the flavours and gives the preserve a slightly firm texture, perfect for slicing or spreading.

The baking step adds a unique depth, setting this preserve apart from other fruit spreads.

Step 5: Cutting and coating with Almonds

After removing the quince paste from the oven, let it cool and cut it diagonally into strips approximately 3–4 cm wide. Then, cut each strip into any shape and length you prefer.

Line trays or a baking sheet with parchment paper again and place the pieces slightly apart from each other. Leave them to dry thoroughly, covered with a mesh or tulle.

Boil and peel the almonds. Roast them in the oven or an air fryer until golden brown. Once cooled, crush them or process them in a food processor. Wrap each piece of quince paste in the crushed almonds and place them in cupcake liners. Store them in an airtight container.

The Result

The result was a heavenly quince preserve with a velvety texture and an intense flavour. It’s perfect served as it is as a dessert, as a filling for pastries or even on toast, paired with cheese.

Tips for Success

1. Choose ripe quinces for maximum flavour.
2. Be patient during the cooking and baking steps to allow the flavours to develop fully.
3. Store the preserve in an airtight container to keep it fresh. Add parchment paper between the layers.

Making quince preserve is a rewarding process that fills your kitchen with warmth and your pantry with a treat that can be enjoyed year-round.

Give it a try and savour the transformation of this humble fruit!

Kopiaste and Kali Orexi,

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