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Quince Bread

4 servings

Ingredients

• 500 g quince pulp
• 500 g sugar
• lemon zest, grated (a little)
• cinnamon (a little)

Instructions

1. Boil the quinces with their skins in water until soft, then peel them thinly and remove the core.
2. Weigh the quince pulp, add it to the clarified sugar, with a little grated lemon zest and cinnamon, and cook, stirring frequently, until it is very stiff.
3. Fill into paper molds and dry in a cooled oven.
4. The quince bread must be firm enough to be sliced; to remove it from the molds, moisten the paper from the outside.

Modernized from a treasured 19th-century German cookbook.