Summary

Ingredients

• 2 kg quince (s) (pear quinces), ripe and fragrant
• 1 stick cinnamon
• 1 star anise
• 5 carnation (s)
• 1 liter water for boiling

In addition: (for every 500 ml of juice obtained)

• 500 ml water for dilution
• 500 g suar
• 3 packs vanilla sugar
• 1 lemon (s), or citric acid according to the packet
• 10 drops bitter almond flavor
• 500 ml rum, 54%

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Instructions

1. Wash the quinces and quarter them with the casing unpeeled, place in a large saucepan and just cover with water. Add the cinnamon stick, anise star and cloves, bring to the boil and simmer for 1 hour.
2. Stretch a cloth - a baby diaper or an old drying cloth - with a rubber band over a larger pot, pour the mixture into it and collect the juice in the pot. It is best to leave it overnight. The juice is now golden yellow. It can be filtered again with a coffee filter if fibers are still visible.
3. Measure the juice. For 500 ml of extracted juice there are 500 ml of water, 500 g of sugar, 3 packets of vanilla sugar, the juice of a lemon, or citric acid according to the amount (see the information on the packet) and 10 drops of bitter almond oil. Bring everything to the boil briefly, skim if necessary, let cool down briefly and mix with 500 ml of 54% rum.
4. The liqueur is immediately drinkable and does not require any maturing time. The amount makes about 1.5 - 2 liters of liqueur. If you want the liqueur stronger, reduce the amount of water, if you want it to be weaker, you can increase the amount of water, or less for rum.