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Prep time
30 minutes
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makes
3 cups
Author Notes
Quince are one of the last fruits to ripen in the fall. This delectable liqueur needs to steep for 8 weeks so it is ready just in time for Christmas.
—Nadia Hassani
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Ingredients
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1 pound
cored and peeled quince, cut into small cubes
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1
organic lemon, juiced and zested
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1
bitter almond, chopped, or a few drops almond extract
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1
large cinnamon stick
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2
cardamom pods, crushed
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2
star anise
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1 teaspoon
coriander seeds, crushed
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1
whole clove
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3/4 cup
raw cane sugar
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3 cups
vodka, more as needed
Directions
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Weigh the quince after coring and peeling them. Quince brown very quickly so while you prep them, have a bowl with cold water and lemon juice stand by and drop the peeled and cored pieces into it right away.
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Drain the quince well. In a large bowl mix all ingredients except vodka. Fill mixture in a 1-liter or 1-quart glass bottle or jar or and push down as much as you can (a pestle comes in handy).
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Let sit for a few hours, until quince have released their juice and are covered or almost covered with liquid.
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Add vodka to fill bottle to top and stir to combine. A skewer works well for this but you can also dump the entire content back in the bowl, stir to mix evenly, and return to bottle.
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Close with a tight-fitting lid and date the bottle. Store in a cool, dark place for 8 weeks.
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Strain through a colander and squeeze the fruit to extract the maximum liquid. Strain again, this time through a fine sieve or damp jelly bag.
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Fill liqueur in sterilized glass bottles and close with corks or cap.
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