Tasty Tuesday … Gabi’s Homemade Quince Liqueur

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Cooking, Photography, Tasty Tuesday ..., Vegan Dishes, Vegetarian Cooking

Quince is a bit like the ugly duckling in Hans Christian Anderson’s fairy tale. Not very pretty to look at, covered with a peach-like fuzz and inedible raw. The uncooked flesh is very hard and astringent. But all this ugliness more than makes up for the golden color and the incredible fragrance of ripe quince. Cooked, it becomes deliciously sweet. Most grocery stores don’t carry them here in the US. Luckily, there is a small family farm near my home where I can buy them. So if you see them at a store, buy some!

Quince fresh from the tree!

I grew up eating quince jelly, and whatever else my grandmother created with them. The fruit is popular in Europe, so when my sister Gabi mentioned her homemade quince liqueur, I knew that I had to try it.  I wasn’t sure what to expect, but was delighted with the end result. Check out other quince creations here . Missy wrote a great post last fall on how to use quince in cooking, which turns the fruit sweet and tender. The quince I used in the liqueur was not edible after infusing the vodka. The alcohol simply extracted all the flavor and golden color.

Gabi used Kandiszucker in her recipe. I did some research and came up with a substitute for it in the US. Teavana sells a type of rock sugar which tastes less sweet than regular sugar in my opinion. It is also available on Amazon. According to them, this sweetener is made from beets and imported from Germany. I really like this stuff and will use it for some other liqueur projects this summer.

Prosit!

 

Here’s the recipe:

  • 2 pounds of ripe quince
  • 3/4 of a 1 pound bag of Teavana Perfectea rock sugar
  • 1 quart good quality vodka

Wash the quince well and dry them with a paper towel.
Watch your fingers while you chop.
The fruit is very hard and a knife can easily slip and cut you!
Cut the entire fruit into small chunks, including the peels and cores.
Put the fruit into a large enough sealable clean glass jar.
Add the rock sugar and mix it.
Pour the vodka over the fruit, seal the jar and shake it up.
Let it sit in a dark, cool place for 6 weeks.
Whenever you remember, shake the container.
After 6 weeks, strain the liqueur through a paper filter.
Store in a glass bottle and enjoy!

IMG_3741

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My passions in life are vegetarian cooking, gardening, photography, writing, good books, traveling and nature. Thanks for stopping by, Sabine

18 thoughts on “Tasty Tuesday … Gabi’s Homemade Quince Liqueur”

      • I have heard of people preparing safarjel jam and jelly but we never had to do it as we liked to eat them off the tree, when they were ripe.

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  1. Oh my, Sabine! Now I can’t wait for quince to be back in season. Lucky you, making this last fall to enjoy now. Ps – thanks for the mention on your post … and evidently I learned something too: a “pingback.” Thanks bunches!

    Liked by 1 person

    • You are very welcome! I remember my first ping back ! I had no idea what it was ! 😳 The liqueur is fantastic! Right up there with the cherry bounce and limoncello. Yet so different! 😊

      Liked by 1 person

  2. Another great idea and with beautiful pictures. I have new quince trees but will have to try this with someone else’s fruit since mine won’t bear for another couple of years. 🙂

    I’ve been meaning to tell you that I used three tasty Tuesday recipes to make a delicious dinner the other night, cauliflower tater tots, the yummy south Indian chopped salad and the lemon pudding cake. Thanks for all the inspiration. 😀

    Liked by 1 person

    • Thank you Anne! I am happy to hear that you like the recipes! Quince is such an underused fruit in general! They really shine in this liqueur in my opinion. I don’t have room for a tree, but the farm stand near my house has them in the fall. Have a great week! 😊

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  3. I was surprised to see the recipe is the same as what I do with other fruits like Bing cherries. My son has quince trees. I hope I can get to Puget Sound to harvest and make some of this. Ripe in August – Sept. I think. Thanks for sharing.

    Liked by 1 person

  4. Gabi Zilliken says:

    ich hoffe sehr wir können irgendwann ein gläschen zusammen trinken
    ich denk an dich dein schwesterherz

    Liked by 1 person

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