Quince Paste (Quittenspeck)
Quinces are known for their health benefits and high vitamin C content. They aid digestion, help with gum problems and sore throats, and are beneficial for stomach issues. Quince paste, also called quince bread or quince cheese, is made by cooking quince purée with sugar until it solidifies. Once cooled, it is cut into pieces and eaten with bread or cheese, sprinkled with sugar as a sweet treat, or even added to muesli.
Ingredients
1.2 kg quinces
500 g gelling sugar (2:1 ratio)
1 lemon
Water
Preparation
Wash the quinces and remove the fuzzy coating with a cloth.
Cut them into small pieces, including the cores, as the seeds help with natural gelling.
Place the quince pieces in a pot and add enough water to cover them.
Bring to a boil and let simmer for about 30 minutes.
Strain the mixture, collecting the liquid if you want to make quince jelly.
Purée the remaining quince pulp and return it to the pot.
Add lemon juice and sugar, then bring to a gentle boil, stirring continuously for about 20 minutes.
When the mixture thickens enough that a spoon leaves a visible trail, spread it evenly onto a baking tray lined with parchment paper.
Leave it to set at room temperature for 1–2 days.
Shelf Life
Can be stored for several months.
Usage
Enjoy with bread or cheese.
Sprinkle with sugar and eat as a sweet snack.
Use the leftovers as a delicious muesli topping.
