Last Updated on March 10, 2016
This flavored after dinner liqueur can be made with any other fruit such as apricots, figs, peaches and pears.
Quince trees at Hande’s farm
Ingredients
3 quinces (about 2 pounds), peeled, cored, and cut into 1-inch pieces
300 grams sugar (about 1 ½ cups)
4 to 5 whole cloves
1 cinnamon stick
2 cups unflavored vodka
1/3 cup chardonnay
Directions
In a 2-litre glass jar, pack the chopped quinces and cover with the sugar. Add the whole cloves and cinnamon stick. Fill the jar to the rim with vodka.
Put the lid on the jar and tilt it upside down a few times to mix the sugar, fruit and vodka. Set aside in the sun for 3 weeks, turning occasionally.
After 3 weeks, strain the mixture through a cheesecloth into a bowl and add chardonnay to mellow out the flavor. The liquid is now ready to drink and can be bottled.
The leftover fruit makes an excellent sauce for cakes or over ice cream.
Hi Sara, do you have a recipe to turn the leftover, liquored quince into a sauce for cakes and asstd. pastries?
It depends on how sweet the liquored quince is, and how liquid. You might need to add a little sugar syrup to sweeten it up (and thicken the liquid) and also a squeeze of lemon (to brighten it up). You could also consider putting the quince in a blender with some of the liquor, a bit of sugar and squeeze of lemon for a smoother texture.