Quince liqueur

INGREDIENTS:

Quinces. Sugar (to taste). Cinnamon stick. Water. Dry brandy or cognac (Brandy).

 

PREPARATION:

Whole quinces with skin, cut into four wedges, are boiled with water. The cores are also utilized. When the broth is reddish, remove it from the heat and let it cool. Strain it. Add sugar to taste, red wine, and cinnamon stick, then boil again for about thirty minutes. Once cool, strain it again to discard any bits that may have come off the cinnamon stick. For every liter of liquid, add ¼ of dry brandy. (Some prefer brandy). Let it macerate. The longer it macerates, the better it will taste. Serve very chilled.

 

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