Vegan quince and almond bars from Kefalonia 150g

Every year, the Kappatos family selects the best quinces from the island of Cephania and more particularly from the Pallika region to start the production of comfeto or pastocydonou in Greek.

The quinces are first roasted, then peeled and poured into a cauldron with spices and honey to make jam. This jam is then reworked in the cauldron, adding a few final touches of sugar, honey, spices and toasted almonds.