One of the loveliest recipes I have ever translated: quince confectionery, or quince fruit leather if you will… From a delightful little book I translated into English a couple of years back, here courtesy of www.arsvivendi.com
Makes about 80 pieces
2 kg ripe quinces
Approx. 1l good red wine
600 g honey
½ tsp cinnamon
½ tsp ground ginger
Baking paper for the baking sheet
2 tbsp oil for the baking sheet
Fresh bay leaves or sugar crystals for serving
Rub the quinces well with a cloth. Remove any stems and cut the fruit into quarters. Place the quarters in a saucepan and cover with red wine. Bring to the boil and leave to simmer over a medium heat for about 50 minutes until the quinces are very soft. Pour into a sieve and leave to drain.
Press the quince flesh through a sieve and weigh out 1kg. Combine with the honey and bring to the boil. Simmer over a low heat, stirring all the time, until the mixture has become thick and transparent. Stir in the cinnamon and ginger.
Line a baking sheet with baking paper and brush with oil. Spread the quince paste over the paper at a thickness of 1-11/5 cm. Leave the quince paste to dry for about two days. As soon as the surface is dry to the touch, turn it over and leave to dry for a further two days.
Cut the dried quince paste into little diamond shapes or cubes. To serve, line a serving dish with bay leaves and arrange the quince confectionary on top. Alternatively, sprinkle the pieces with sugar crystals and serve in a bowl.
Taken from Dürer’s Little Cookbook Yesterday’s recipes for today’s food lovers
Compiled by Petra Teetz, translated by Katherine Taylor and published by ars vivendi verlag GmbH & Co. KG, Cadolzburg, Germany
© 2009 German version © 2012 English version