Quince Chrusi – Quince Doughnuts with Quince Pulp

Try this delicious cake recipe:

Quince Jelly:

Rinse the quinces, cut them unpeeled into slices, put them in a frying pan and cover with water, boil until soft and leave for one night with the lid closed, gives a beautiful color. The following day, boil repeatedly and filter the juice through a fine dish hangl, do not squeeze fruit. Measure the fruit juice, add the required amount of sugar and simmer over medium heat for about ten minutes.

Clean screw-top jars well and preheat in a boiling water bath (lids as well). Pour the boiling hot jelly into the jars to the brim, seal on the spot. Store in a dark and cooled place.

Quince pulp (quince chrusi):

Pass the pulp left over from making jelly through the passevite, add sugar (to 1 kg of puree, add 400g of sugar) and simmer for 10 to 15 min. Use immediately for quince fritters or possibly as quince puree, or possibly freeze as a stock.

Quince fritters:

Roll out dough into two on the spot, about 2 mm thick. Brush one dough surface with the quince pulp, place the second dough surface on top. Cut into squares with a pastry wheel.

Dilute the egg yolks with a teaspoon of water and brush the dough with it. Place the doughnuts on a baking tray lined with parchment paper and bake at about 180 °C until golden brown. Either serve warm on the spot with vanilla cream or cool and dust with powdered sugar.

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