Quince Bread with Rose Hips

Ingredients

• 1.5 kg quince
• 0.5 kg apples
• 1 kg gelatin sugar (2:1)

Instructions

1. 1.

   Preheat the oven to 160°C (320°F) with top and bottom heat.

2. 2.

   Quarter the quinces and apples, remove pits. Place on a parchment-lined baking sheet and bake in the preheated oven for 1 hour. Remove and let cool. Peel the apples and quinces, discard cores, cut into small pieces, then puree. Mix the puree with the gelatin sugar, heat, and simmer for about 5 minutes.

3. 3.

   Spread the mixture onto a parchment-lined tray and allow to dry for 2-3 days. Cut into shapes such as hearts, stars, or diamonds if desired. Store between layers of parchment paper in an airtight container.