John Myers
Quince Confection, Also Called quince Bread
The perfect quince confection, also called quince bread recipe with a picture and simple step-by-step instructions.
- 1,5 kg Quinces
- Water
- 2 Lemons, juice
- Sugar, amount after weighing the fruit pulp
- Brown sugar to roll over
- Wash quilts thoroughly and dry them well. This removes the furry coating. Remove the stem and flower base, quarter and transfer to a larger saucepan. Add enough water to cover them. Let everything simmer gently until the quinces are soft. This can take 20-30 minutes. Test the degree of doneness with a sharp knife (similar to potatoes).
- Drain the soft quince through a large sieve and collect the resulting juice. You can use it to make a wonderfully clear quince jelly. (see link: Quince-Ginger-Jelly) Now drain the quinces well and let them cool down. Then peel off the skin and remove the core casing. Weigh the pulp together with the lemon juice and place in a large, taller vessel. Add the same amount of sugar by weight, finely puree everything with a hand blender and place in a very tall saucepan. The height is recommended because the puree “bubbles” and splatters when simmering afterwards (caution, risk of burns!).
- Bring the puree to the boil over high heat. Then turn the temperature down so that it is still bubbling, but only gently. While it is simmering, place the lid on the pot so that it is supported on one side by the paddle and a large gap remains open. Then cover it loosely with kitchen paper. So nothing can splash around in the area. In between, stir the mixture again and again and cover the pot again as described. This has to be done until the mass has simmered until it is mushy and has turned a slightly red-brown color. For me it was 30 minutes.
- In the meantime, rinse a – if possible – rectangular shape 30 x 20 cm with cold water and line it with cling film so that it protrudes on the long sides so far that you can later beat it over the mass. Pour in the hot mass, smooth it out, wrap foil over it and place the mold in the refrigerator for 1 – 2 days.
- When the mass has set, fold away the upper film, turn it over onto a larger surface and then remove the entire film. For the confectionery, you cut the fruit platter into bite-sized cubes, place them on a new surface with a small gap and let them dry in the air for 3 – 4 days. Then they can easily be rolled in the brown sugar. Then store them in a tightly sealable plastic container and in the refrigerator.
- If you don’t want to make confectionery, you can also fill the hot puree into screw-top jars (made sterile by boiling water). It is well suited for Christmas baking, or you have a slightly sliceable, but still spreadable spread. A well-sealable plastic container is also suitable. When filled there, you have to store the puree in the refrigerator.
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