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Whatever you say, there is something paradoxical in quince. I would even say offensive. Possessing such indisputable advantages as unconditional usefulness, unique aroma and outright aesthetics, these fruits are completely inedible in their original form.
One of the best ways to appreciate all the delights of quince is to use it to make liqueurs and liqueurs. By the way, even an authentic tincture of these insidious fruits cannot be made, because they are so sour that it’s impossible to do without sugar.
Tips before starting
For alcoholic purposes, any kind of quince is suitable: ordinary, nutmeg, pear or Japanese (it is also chaenomeles). At the same time, the latter is considered the best option, in view of its most expressive aroma.
The fruits used should be as ripe and fragrant as possible, but at the same time – devoid of rot, mold and other similar flaws.
When replacing beet sugar with honey or fructose, reduce the amount indicated in the recipe by 1/3 (for example: 300 g of honey instead of 450 g of sugar).
As an alcohol base, in most cases, any neutral strong alcohol is suitable: vodka, alcohol or well-purified moonshine. But if you want to create something really worthwhile, use good homemade fruit and berry brandy: chacha, grappa, brandy, calvados, plum brandy, etc.
The preparation of quince alcohol requires remarkable patience. The period of its clarification, accompanied by repeated filtration, can often last up to six months.
The simplest quince liqueur
Some, in view of the ease of preparation, even tend to call it a tincture.
List of ingredients
Quince – 500 g
Alcohol (40-50 degrees) – 800 ml
Sugars – 400 g
Citric acid (optional) – 1.4 tsp.
Vanillin (optional) – on the tip of a knife
Method of preparation
Clean quince, freed from seeds, peel and other vegetable excesses, cut into small slices or grate on a coarse grater (if you wish, give the liquor a bitter taste, you can leave the seeds and peel, and cut the fruits into rings).
Put the fruit in a jar, add sugar and pour alcohol.
Send a tightly closed container for a month and a half to a cool, dark place (during the first two weeks, the vessel should be shaken every two days, and then increase the interval to seven days).
Strain the liquid through cheesecloth, squeeze the pulp into it and pass it through a tight filter twice.
If desired, add vanilla and acid.
Pour the drink into a clean jar, close it hermetically and send it to the basement for one and a half to two months.
If a precipitate appears, the contents of the container must be filtered.
After the final clarification, pour the drink into a bottle, cork and return to the cellar for another couple of months for full ripening.
Quince dip with ginger
In principle, ginger can be supplemented with many other spices (cinnamon, cloves, cardamom, star anise, vanilla, nutmeg or even grated bitter almonds) at the rate of 1-2 grams per liter of drink.
List of ingredients
Quince – 500 g
Alcohol (40-50 degrees) – 500 ml
Chopped ginger root – 25-30 g
Method of preparation
Peel the washed fruit, remove the seeds and cut into small pieces.
Put them in a jar, add ginger and sugar, then close the container and shake well (at the same stage, you can add other spices).
Keep the vessel on a sunny windowsill for 3 days, shaking it four times a day.
When abundant juice appears, add alcohol, close the jar tightly and shake its contents vigorously again.
Determine the container for a month in a dark warm place, continuing to shake it every 3 days.
At the end of the specified period, strain the liquid, squeeze the cake into it, pour it into a clean vessel, close it tightly and leave it in the cellar for clarification for two months.
After the final removal of the turbidity, bottle the drink and, if you have enough moral strength, keep it cool for another month or two.
Nalivochka triple
The recipe is quite laborious, but the result is worth it.
List of ingredients
Quince – 1 kg
Undiluted food alcohol (95,6 degrees) – 1 l
Sugar – 1 kg
Drinking non-carbonated water – according to the situation
Method of preparation
Cut washed, peeled, gutted fruits into slices, put in a jar and cover with sugar.
Close the container and leave it in a dark room at room temperature, shaking it vigorously every day.
Wait for the transformation of sugar into syrup (it should turn out from 700 ml to a liter of liquid), remove it from the pulp and refrigerate.
Prepare a solution of a liter of alcohol and 500 ml of water.
Pour fruit over them, close tightly and leave for a week in a warm, dark place.
After the specified period, drain the alcohol into a clean container and close it tightly.
Pour water over the quince, covering the pulp with your finger.
Close the container and return it for another week in a dark, warm room.
Then, drain the water, mix it with the first drain and syrup from the refrigerator.
Send the finished drink in a tightly closed jar to the basement for clarification.
After the final removal of the sediment and the acquisition of a clear golden color by the liquor, pour the drink into dark glass bottles, seal them tightly and return to the cellar until the first suitable feast.
Japanese Carinthia liqueur
In the Land of the Rising Sun, this drink is considered a liquor. But according to its technology, this is the most that neither is a liqueur.
List of ingredients
Japanese quince – 1 kg
Sake with a strength of 35 degrees – 1,8 l
Sugar – from 300 g to 1 kg
Method of preparation
Rinse the fruits with hot boiled water and wipe them dry.
Cut the fruits prepared in this way into rings along with the seeds (the thickness of the rings should be about a centimeter).
Put the quince rings in a jar, sprinkling them with layers of sugar.
Add sake, close the container hermetically and send it to the basement or other cool dark room for six months.
After this period, strain the liquid, lightly squeeze the pulp into it and pass it through a dense filter several times.
Pour the drink into bottles, seal them hermetically and, armed with samurai composure, send them to the cellar for another six months.
Use as a digestif.
Quince liqueur with rum and zest
If you like the combination of quince and orange suggested here, you can safely use it in other recipes.
List of ingredients
Quince – 1 kg
Neutral alcohol (40-50 degrees) – 500 ml
Light rum – 100 ml
Honey – 50 g
Sugars – 250 g
Orange – 1 piece
Method of preparation
Cut the washed peeled fruits with a cut out core into slices, place in a jar and cover with sugar.
Put a tightly closed container in a warm, dark place for several days, shaking it every 5-6 hours.
After waiting for the sugar to dissolve completely, add honey and alcohol to the jar.
Remove the zest from the orange, leaving the white rind intact.
Discard half of the zest, add half to the future drink.
Squeeze the juice from the peeled orange and pour it into the same jar.
Close the container tightly, shake well and leave for a month and a half in a dark, cool room.
Then, decant the liquid, run it through a cotton-gauze filter several times and bottle it (before bottling, you can leave the drink in a hermetically sealed jar for clarification for a month).
In general, it is highly desirable to keep the liquor in the basement for 2-4 months.
Quince infusion-ratafiya
Next, three recipes of frankly noble origin will follow.
List of ingredients
Quince – 1 kg
Undiluted alcohol (95,6 degrees) – 500 ml
Sugar – 250-400 g
Cloves – 2-3 pieces
Grated nutmeg – 1 g
Method of preparation
Washed peeled fruits carefully gut and grate.
Put the pulp in a jar, cover with sugar, close tightly, shake and send for 2-3 days in a dark warm place.
After making sure that the fruits gave abundant juice, add spices to the container and pour everything with alcohol.
Shake the tightly closed jar vigorously and return to its original place, repeating the shaking procedure every 5-7 days.
After a month and a half, remove the liquid from the sediment, carefully filter and bottle several times (as in other cases, clarification is desirable).
Keep the drink in the cellar or refrigerator for as long as possible (ideally up to six months).
Spicy quince liqueur-casserole
Quince, which greatly benefits from heat treatment, is an ideal base for antique casseroles.
List of ingredients
Quince – 1 kg
Vodka – 600 ml
Water – 500 ml
Sugars – 250 g
Cinnamon – 1 stick
Badyan – 4 stars
Cloves – 2-3 pieces
Method of preparation
Cut the washed fruits into quarters and free from seeds.
Put the fruits prepared in this way in a wide saucepan with a thick bottom, sprinkle with sugar and put on fire.
Fry for a few minutes until the sugar caramelizes.
Make a small fire, then add water and spices to the pan.
Keep the container on fire until the liquid turns into a thick, almost jelly-like mass.
Remove the bowl from the stove and allow its contents to cool and infuse.
After about an hour, strain the syrup through gauze and mix it with vodka (the remaining mass can be used for confectionery purposes).
Close the future drink tightly, shake well and send for a month in a cool dark place for ripening.
Filter the finished casserole and bottle.
Put the bottles in the cellar and forget about them for a couple of months. From this drink will only benefit …
Count’s quince casserole
This drink is prepared like the previous one. The only difference has to do with vanilla. The pod, divided by the number of bottles, is added to the finished casserole immediately after bottling.
List of ingredients
Quince – 1 kg
Vodka – 600 ml
Water – 500 ml
Sugar (preferably cane) – 250-400 g
Cinnamon – 1 stick
Saffron – 1 pinch
Badyan – 4 stars
Muscat color (macis) – 2-3 pieces
Vanilla – 1 pod
Finally, you will learn how to make quince liqueur in two original ways.
Italian quince liqueur
The best alcohol base for the drink is grape distillate (grappa, chacha, brandy). Failing this, any fruit brandy or neutral grain alcohol may be used.
List of ingredients
Large quince – 10 pieces
Alcohol (40-50 degrees) – 1 l
Water – 500 ml
Sugars – 500 g
Bitter almonds – 15 pieces
Cinnamon – 2 sticks
Cloves – 10 pieces
Grated nutmeg – 1 tsp
Method of preparation
Peel the washed fruits, gut and cut into small strips.
Put them in a jar, add sugar, spices and almonds, then pour alcohol.
Transfer a tightly closed container for 2 months to a cool dark place.
After the specified period, cook sugar syrup.
While the syrup is cooling, strain the quince infusion, lightly squeeze the pulp into it and filter thoroughly.
Mix the resulting liquid with the syrup that has cooled to room temperature.
Pour the liquor into bottles, seal them hermetically and send them to the cellar to ripen for 3-4 months.
Quince-apple liqueur
They say that this thing goes well not only in its pure form, but also in tandem with sparkling wines.
List of ingredients
Large quince – 3 pcs.
Large apples (for example: Fuji) – 3 pcs.
Ordinary brandy or cognac – 750 ml
Water – 250 ml
Sugars – 500 g
Carnation – 2 pcs.
Cinnamon – 1 stick
Orange peel without white subcortex – 2 strips of 7,5 cm
Method of preparation
Wash the quince and apples, remove the peel, remove the core and cut into small slices.
Preheat the oven to 190 degrees.
Spread the prepared fruits on a baking sheet covered with parchment paper and bake for 30-35 minutes until lightly caramelized (at the same time, every 10 minutes the pieces of fruit must be slightly stirred).
At the same time, simple sugar syrup should be cooked.
Transfer the finished fruits to a heat-resistant container, pour over hot syrup, and then add the zest and spices there.
Transfer the cooled mixture to a suitable jar and pour over the brandy so that the alcohol covers the fruit mass.
Place a tightly closed container for 2 weeks in a cool, dark place, shaking it every 2 days.
After the specified period, strain the liquor through cheesecloth, pass through a tight filter and bottle.
It is best to store the drink in the refrigerator.
Relevance: 15.12.2017
Tags: Liqueurs, Liqueurs, Liqueurs, Liquor recipes, Liquor recipes