Quince Bread

For the quince bread, rub the quinces with a tea towel to remove the fluff.

Then wash the fruit, cut into eighths and remove the blossom end and the stem and cut out the core.

Boil the quince pieces in a large pot with about 1/4 lt water until soft, then strain through a sieve.

Return to the pot and mix with the honey.

Cook, stirring constantly, until the fruit mixture is thick and lightly browned. Add vanilla pulp to taste.

Oil a baking sheet well and spread the fruit mixture to the thickness of a finger.

Leave to dry in the oven on the middle shelf at a low temperature (approx. 50 °C) for about 4 hours. Clamp a cooking spoon in the oven door so that the moisture can escape.

Cover the quince bread with a tea towel and leave to dry for another 1-2 days in a warm place (near the oven).

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