Quince Liqueur

• 500 g quince, cored, unpeeled, cut into small cubes
• 200 g brown sugar
• 200 ml water
• 1 teaspoon vanilla extract, bourbon vanilla
• ¼ cinnamon stick, small piece
• 200 ml 96% alcohol

Preparation

1. Step 1

   1:22
   Prepare a clean, preferably sterilized 1-liter jar with a hermetic lid. Add the brown sugar, a small piece (about 1/4) of cinnamon stick, the teaspoon of vanilla extract, and the water. Stir to begin dissolving the sugar.
2. Step 2

   2:10
   Wash the quince. Do not peel. Core it, remove the stem area and hard parts, then cut into small cubes. If preparing more than one fruit at a time, place cut pieces in a bowl of cold water with lemon to prevent oxidation. Add the 500 g of prepared quince cubes to the jar.
3. Step 3

   4:48
   Measure and pour the 200 ml of 96% alcohol into the jar. The jar should not be filled completely to the brim (leave about 1 cm space). Seal tightly with the lid.
4. Step 4

   5:14
   Shake the jar well to mix. Store in a dark, cool place such as a cellar or shaded spot. Shake once or twice a day for the next 2-3 days to help dissolve the sugar completely. Then leave undisturbed to rest for 2 months.
5. Step 5

   6:36
   After 2 months, open the jar. Strain and filter the liqueur through a fine filter into a clean container or bottle to remove all fruit particles. A dark bottle is preferable for storage, but a clear one can be used to show the color.
6. Step 6

   8:14
   The finished quince liqueur has a pleasantly fragrant and delicate flavor with a honeyed aftertaste. Serve as a digestif after a meal.