Quince bread
Recipe for candy made from just three ingredients
© Tatyana Nazatin / Shutterstock
Quince bread is a great alternative to wine gum and a delicious candy with a fruity fresh aroma that is reminiscent of a mixture of apples and pears with a hint of lemon.
When it comes to quince bread, the name is quite wrong, because Spanish sweets have nothing to do with bread. You could rather than a kind of confectionery describe that the The consistency of wine gum is similar. The “Dulce de membrillo”, as the quince bread is called in Spanish, is perfect as a small gift from the kitchen, as a snack or as a side dish to a delicious cheese platter. Although the quince has now become a rarity in Germany, we should trust Grandma’s recommendation and try the sweet treat ourselves. We show you how to prepare the quince bread in our recipe.
Quince bread – the recipe
Ingredients for 1 tray
- 1.5 kg of quinces
- 1 organic lemon
- 1 kg preserving sugar 1: 1
- Sugar to roll over
- Wash and quarter the quinces, cut out the fruit base, stem and core. Rub the lemon peel and place in a bowl. Squeeze the lemon juice and put it in a large saucepan with about a liter of water and the lemon zest. Put in pieces of quince.
- Cook the quinces in the lemon water for about 30-40 minutes at a low temperature until soft. Make sure that they don’t get muddy.
- Pass the puree through a fine sieve or cheesecloth, collect the juice and use it for jelly, for example. The quince bread is now made from the fruits remaining in the sieve or cloth.
- Then puree the quince puree very finely with a hand blender or in a blender. Weigh the fruit puree, which is now reminiscent of applesauce, with exactly the same amount of sugar and put it back into the pot.
- Bring the puree to a boil and then boil down over medium heat for about 15-20 minutes, stirring constantly. If you can draw a kind of “road” with a wooden spoon, the sauce is ready.
- Line a baking sheet with parchment paper. Spread the thick paste about 1-2 cm high on the tray and let it dry in a warm room for about 2-3 days.
- As soon as you can “peel” the quince jelly from the baking paper, it is ready. Sprinkle the quince bread with a little sugar and cut into diamonds or squares.
Tip: If you are in a hurry, you can let the quince bread dry for 3-4 hours at approx. 100 degrees with the oven door half open.
Save quince bread
You can best have the quince bread in one well-closing vessel store. Are best suited Tin cans. Place bread or baking paper between the individual layers to prevent the cubes from sticking together. Stored in this way, the small pieces of quince bread can be kept for at least a year.
Refine quince bread: These ingredients go well with it
- sugar
- Desiccated coconut
- melted chocolate
- Chopped nuts
Video tip: cheesecake with three ingredients