Really lovely tones and lighting in this picture. I've never had any fruit from quinces. When I was little, we had a flowering quince bush in our yard but, while it produced some pretty coral coloured flowers in the spring, it never gave us anything but a few tiny, hard, fruits in the fall.
@shutterbug49 We do not have the kind of Halloween or Thanksgiving here, as you celebrate. And the liquor takes about 4 months to ripe. So I have to start now.
@gardencat You probably had a variety of Chaenomeles that are relatives of the quince and the Chinese quince. I made liquor from those fruits a while ago. But also my big quinces are NOT edible, like an apple or pear. The flesh is hard as rock, and give you a furry feeling in the mouth if you care to try. But the taste is so special in jams, chutney or kind af candy. But it is also lots of hard work, to preserve them.
@dutchothotmailcom Quinces are NOT edible, like an apple or pear. The flesh is hard as rock, and give you a furry feeling in the mouth if you care to try. As the liquor needs to ripe for +/- 4 months, it will be ready at Christmas time. But it is not really a tradition.
@joansmor Quinces are NOT edible, like an apple or pear. The flesh is hard as rock, and give you a furry feeling in the mouth if you care to try. So you better not try. ou would be disapointed.
@mona65 sounds delicious, just put all the ingredients together & wait ? Proportions? Sorry to bother you but it does sound great& we have 2 quince trees in the garden + you got me with the cinnamon ;)
@axika Hi Alexandra, this is more or less how I do it. If you let sit the grated quinces for a night, before pouring the alcohol over it, you get a more reddish colour.
½ kg Quinces, 1/2 Lemon organic, 250 g Brown Rock Candy (candice sugar), 1 Cinnamon Stick, 0.7 l Spirit (Vodka, Potato-Spirit, or so (32 Vol.-%))
Easy to scale…
Preparation
1. Rub the fluff off the quince with a soft cloth. Wash the quinces, remove the core and grate the flesh with the skin.
2. Peel the lemon thinly and squeeze it for juice.
3. Mix the grated quince mass with the juice and the zests, and put it with the rock candy, the cinnamon stick, as well as the spirit in a wide glass container you can seal with a cover.
4. Close the glass container and let the liquor steep for at least 8-10 weeks. Shake twice a week.
5. After that time filter the liquor through a very fine sieve, a paper coffee filter, or a cloth. Put it into a bottle or a carafe and close. Let it mature for another 2 weeks.
@mona65 Oh, wow!!! This sounds amazing & so delicious! Will do this for sure, printing the recipe & doing it!!! Thank you very very much! If everything turns out well the 1st shot of this drink will be dedicated to you!!! :)
½ kg Quinces, 1/2 Lemon organic, 250 g Brown Rock Candy (candice sugar), 1 Cinnamon Stick, 0.7 l Spirit (Vodka, Potato-Spirit, or so (32 Vol.-%))
Easy to scale…
Preparation
1. Rub the fluff off the quince with a soft cloth. Wash the quinces, remove the core and grate the flesh with the skin.
2. Peel the lemon thinly and squeeze it for juice.
3. Mix the grated quince mass with the juice and the zests, and put it with the rock candy, the cinnamon stick, as well as the spirit in a wide glass container you can seal with a cover.
4. Close the glass container and let the liquor steep for at least 8-10 weeks. Shake twice a week.
5. After that time filter the liquor through a very fine sieve, a paper coffee filter, or a cloth. Put it into a bottle or a carafe and close. Let it mature for another 2 weeks.
Hope this helps. Have fun!