Quince Liqueur from Bavaria
by Editorial Staff
Summary
| Prep Time | 2 hrs |
| Total Time | 1 hr |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 5 large quince (s), fully ripe
- 250 grams sugar
- 250 ml water
- 1 liter schnapps (grain brandy)
Print Recipe
Pin Recipe Instructions
- Quinces are available from September to November. Pear quinces taste even better than apple quinces, contain more sugar and precisely the tart acidity that makes the quince liqueur so aromatic.
- Wash quinces, grate finely and let stand for about 12 hours until juice has formed.
- Place a chair or stool on the work surface with the legs up. Place a cloth over the four legs and tie it so that it sags down a little. Place a container under the cloth.
- Put the quince with the juice in the cloth and let stand for another 12 hours until the juice has run through the cloth.
- Squeeze out the quince vigorously with the help of the cloth. Bring the sugar to the boil with water. Add quince juice and bring to the boil again. When cooled, mix with the brandy and pour into light-colored bottles.
- Close with a cork and place on a sunny windowsill for four weeks. Let the quince liqueur run through a coffee filter bag, pour it back into the bottles that have been washed out with hot water - without detergent !! - and close.
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