It's that easy

Ingredients:

10-12 quinces (medium size)
1 liter of water
40 grams honey syrup (variant: pear syrup)

Easy preparation:

Proceed in the same way as with Boiling down of the fruit. The fruits are rubbed with a soft, dry cloth. After washing, peel, quarter and core these.

Note:

Care should be taken with the seed kernels, they should not break in the process.

In the next step, cut the quinces into thick wedges (about 1 centimeter). Very ripe quinces can be recognized by their soft consistency. These are dried directly in their raw state.

Immature quinces

Slightly harder specimens (in crevices) need a short journey through a honey bath before drying. Boil the fruits for about 4 to 5 minutes in a stock of water and honey syrup.

Drying process

Spread the fruit pieces in one layer on a baking rack. At around 40 to 50 degrees Celsius, the quinces dry for around 8 to 24 hours. During this time, the gaps must be checked at regular intervals.

If drying is taking place on different levels at the same time, replace the grids on this occasion as well.

Finished quinces should not be mushy, but rather have an elastic and soft consistency. Constant control at the touch of a finger is recommended. Furthermore, a test piece can be cut open. If there is still a thin, light stripe inside the column, the end will soon be near.

After the oven ...

When the fruit pieces have finally reached the desired state, let them cool down directly on the wire racks. You then rest for about 48 hours between two cotton or linen cloths. Room temperature (15 to 20 degrees Celsius) is recommended for this purpose.

These delicacies keep hermetically sealed until after Christmas. Check the quinces regularly during the first few weeks. In individual cases there may be rewetting and there is a slight risk of mold.

If you notice any abnormal moisture, it is possible to continue drying at any time.