Quince Bread with Brown Sugar

Ingredients

• 1 kg quince
• 750 ml water
• 500 g sugar
• 40 g raw cane sugar

Instructions

1. 1.

   Wash and dry the quinces. Remove stems and blossoms. Roughly cube the quinces and place them with their skins (for a more intense flavor) in a large pot. Add 750 ml water, cover, and bring to a boil. Cook the quinces over medium heat for about 45 minutes until soft. Line a prepared sieve with a kitchen towel and transfer the quinces into it.

2. 2.

   Catch the juice for quince jelly and reuse it. Remove the skins from the quinces and puree them with an immersion blender. Weigh out 500 g of quince purée and combine it with an equal amount of sugar in a pot. Cook over medium heat, stirring constantly for about 60 minutes until a thick mass forms.

3. 3.

   Spread the quince mass onto a baking sheet lined with parchment paper and let it dry at room temperature for several days. Alternatively, dry it in an oven with the light on for about 6 hours. Cut the quince bread into roughly 40 squares and roll them in brown sugar. Store the quince bread in a tin, separated by layers of parchment paper.