Quince paste

Ingredients for 1 servings:

• 1 kg quince(s), not quite ripe
• ¼ liter of water
• 1 kg sugar
• 1 pkt. vanilla sugar or
• 1 pinch of ground cinnamon
• 50 g sugar, coarse

Instructions

Working time approx. 50 minutes; Rest period approx. 10 days; Total time approx. 10 days 50 minutes

Wipe the quinces with a dry cloth, wash, and cut into pieces. Place them unpeeled and cored in a tall saucepan, add the water, cover, and simmer over low heat for about 50 minutes until soft. Strain the quinces through a sieve. Weigh the pulp and return it to the pan with the same amount of sugar. Simmer uncovered over very low heat for about 60 minutes, until the pulp has a firm consistency, stirring frequently. Add the vanilla sugar or cinnamon. Sprinkle a large cake plate or piece of aluminum foil evenly with coarse sugar. Spread the paste on the surface until about a finger-thick. Leave to dry in a warm room for 8-10 days, turning after 4 days. Cut the dried quince paste into strips, squares, or other shapes, coat in coarse sugar, and store in a tin. Tip: If you want the drying process to go faster, spread the quince jam onto a cold, rinsed baking sheet, place it in a preheated oven at high heat, and let it dry on low heat with the oven door slightly open. If water droplets form on the surface, the heat is too high. Then turn the oven off completely for a while. After a few hours, let the quince paste finish drying on the baking sheet in the room.