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Pastokydono: A Greek Quince Paste
A recipe and history of pastokydono, a traditional Greek quince paste.
Greek
Greece
European UnionLifestyleGreeceHistoryFoodRecipeSweet
Gastronimos
Giannis Lemonis
- What is pastokydono?
- Pastokydono is a quince paste made by boiling quinces with their peels and seeds, creating a jelly-like texture thanks to the pectin.
- How is pastokydono made?
- The recipe involves boiling quinces until soft, pureeing them, then simmering with sugar until thickened. Optional additions include almonds, cinnamon, and liquor.
- How can pastokydono be enjoyed?
- Pastokydono can be served as a sweet treat or enjoyed as a unique appetizer, perhaps with lemon and bottarga. Its jelly-like texture and sweet-tart flavor make it a versatile culinary item.
- What is the historical background of pastokydono?
- The word's origins trace back to ancient Greece, where a similar quince and honey paste called "melimelum" existed. It resurfaced around 1500 in Portugal as "marmelo", evolving into the modern "marmalade".
- How is pastokydono prepared for storage and serving?
- After cooking, the paste is spread thinly, allowed to dry, and cut into pieces. These pieces are then coated in sugar and stored, typically in a container lined with parchment paper.