Quince bread with cranberries and barberries
Time
Preparation time: 25 min.
Cooking or baking time: 3 hours 45 minutes
Total preparation time: 4 hours 10 minutes
Quince bread - something for those with a sweet tooth or hangover: Since we were once again provided with plenty of quince by our nice neighbors this year, I once tried this recipe for quince bread. It's time consuming, but worth it. If you are fortunate enough to get quince, I can recommend it to you.
Quince bread is a wonderfully sweet treat that can be made from quince paste and gelling sugar (or sugar). First you cook the quince sauce and then boil it with the sugar thick-boiled. Then you pass it on a baking sheet and let it einörren in a warm place. Then it is cut into pieces and can be turned into hail sugar or coconut flakes.
ingredients
- plenty of 1 kg quince (without core casing)
- 1 kg gelling sugar (1: 1)
- Juice of 1 lemon
- 1 ½ L of water
- as desired: 1 teaspoon of abraded lemon or / and 1 teaspoon orange peel
- 60 g of dried cranberries
- 2 tsp of barberries
- some hail sugar or grated coconut
- (Barberries are berries of shrubs that grow in Persia and are related to our barberry, they taste a bit sour and are very healthy)
preparation
- The quinces are freed from the down with a brush, flowers and stalk are cut off and removed the core housing. You can also peel the quinces, but that's not really necessary. Then the quinces are cut into small cubes, the core is placed in a tea filter bag and cooked with the quince cubes in lemon water for about 45 minutes, until the quinces are soft. Then take out the pouch with the core casings, peel the cooked quince cubes over a sieve with a dishcloth, collecting the juice, and drain well.
- (The jelly can be made from the juice with jelly sugar.) For me it was 750 ml of juice, from which I cooked with 500 g jelly sugar (2: 1) quince jelly for 3 jam jars.)
- The boiled, well-drained quinces are now pureed, mixed well with the gelling sugar and the lemon / orange peel, finally the small cut cranberries and Barberries stirred and boiled the whole in a large pot over moderate heat to a thick, viscous mass. It takes about 3 hours. It always has to be stirred.
- Then, spread the mass evenly about 1-2 cm thick on a sheet of baking paper and let it dry in a warm place until it is firm and does not stick. This can take a few days.
Tips:
Then the quince bread can then be cut into small pieces (stripes, diamonds, squares or rectangles) or cut out with any shape.
You can also sprinkle the quince bread with coconut flakes or hail sugar or cover the punched out pieces with couverture.
In an airtight box between parchment paper layers, the quince bread can then be stored well.
I wish you a lot of fun while mimicking and snacking!
