John Myers
Sweet: Quince Bread
The perfect sweet: quince bread recipe with a picture and simple step-by-step instructions.
- 1,2 kg Quince puree
- 1,2 liter Water
- 1 Lemon
- 1 kg Sugar
- 5 tbsp Peanut oil
- Desiccated coconut and / or sugar for sprinkling
- I received QUITTENPÜREE by making quince jelly (RZ in my KB) out of the quinces, then I passed the cooked quinces through a sieve. … You can of course also use fresh quinces, then boil them with a little water for about 30-45 minutes.
- Put the quilt puree together with the water, the squeezed lemon juice and the sugar in a large saucepan and simmer over low heat for about 3 hours, stirring frequently. When the mixture is very thick, remove it from the heat and let it cool down.
- Brush a baking sheet with oil and spread the mixture on it.
- Let it dry for a few hours until the surface is dry, then cover with a cloth.
- Then let it dry completely. The time is difficult to determine, as it depends on the heat and humidity in the room where the tray is placed; best warm and dry.
- Then cut the mixture into small rectangles.
- Put the coconut flakes or sugar on a plate (or both on 2 plates) and roll the rectangles in it so that they are covered on all sides.
- Store in closed containers between layers of sandwich paper or similar.
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