Homemade quince bread - DIY recipe
- Vegan - Gluten-free - Lactose-free
Preparation time: 120 minutes - Difficulty level: medium
- 750g prepared quince pieces
- 100ml peel stock
- 500g gelling sugar 3:1
- juice of one lemon
Preparation:
First, we take the quince peel and quince pieces that we have prepared in our DIY basic preparation for various quince recipes.
The first step is to boil the quince peel, as this contains most of the flavor. To do this, we cover the peels with water in a pan and leave to simmer for 30-45 minutes.
We then place the quince pieces in a pan with 100 ml of the quince stock and leave to cook until soft.
This can take different lengths of time and depends on the type of quince and the year of harvest. Sometimes quinces are very soft and can be cut and processed beautifully and sometimes they are rock hard. The cooking time can therefore vary between 15-45 minutes.
When the quince pieces are cooked until soft, they are pureed with a hand blender to a homogeneous pulp and then passed through a fine-mesh sieve to retain the coarse ingredients and obtain a fine puree.
Then add the preserving sugar and lemon juice to the resulting quince purée and bring to the boil again, stirring constantly.
The mixture is now poured onto a baking tray lined with baking paper and spread with a spatula to about the thickness of a finger.
The drying phase can now begin. Leave the quince bread to rest at room temperature for around 4 days or dry in the oven at 50 degrees for 6-8 hours.
When dried in the oven, the color changes from yellow to a rusty red-brown, as the anthocyanins contained in the quince are activated by the heat. Anthocyanins are natural colorants. The same phenomenon occurs with ginseng. Here, white ginseng is transformed into red ginseng through a steam treatment lasting several hours.
