Quince Ginger-Orange Bread

Ingredients

• 1 kg quince
• 2 tbsp ginger pieces (in syrup)
• 2 oranges (juiced)
• 500 g gelatin sugar (3:1)
• 1 packet citric acid
• 40 g chopped pistachios

Instructions

1. 1.

   Quarter the quinces, peel, core and chop. Boil with ginger, 1 tbsp ginger syrup and orange juice, then puree and let cool.

2. 2.

   Mix everything with gelatin sugar and citric acid. Bring to a boil and simmer while stirring for 6-10 minutes. Perform a gel test.

3. 3.

   Pour the mixture into a flat pan (about 30 x 20 cm), smooth the surface, allow to cool, and sprinkle in portions of pistachios. Let dry for about 2 days, then cut into diamonds.