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!
in cahoots with muddy boots 
Thanks for sharing this- we call this safarjel and we eat it raw when its ripe.
LikeLiked by 1 person
I’m impressed that you would eat these raw! Do you prepare them in any way? They generally are so bitter and hard here. I have to check into this! 😀
LikeLike
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.
LikeLike
Well, I learned something new today! I knew nothing about quince. How does it compare to Limoncello? Hope you are enjoying your day. 🙂
LikeLiked by 1 person
Similar but very different! I have enough to share some. It’s smooth and mellow, beautiful pale golden and sweet, but not too. This rock sugar is perfect for a concoction like this! Next time you come over I’ll bring some out! Hope all is well with you! 😘
LikeLiked by 2 people
My daughter likes the sugar from Tevana. She likes it in her tea. Love to try some. 😉 All is well and progressing nicely.
LikeLiked by 1 person
You will have to come over for tea and try it Marlene! 😊
LikeLiked by 1 person
Sounds like a plan.
LikeLiked by 1 person
Yes it does! 😀
LikeLike
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!
LikeLiked 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! 😊
LikeLiked by 1 person
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. 😀
LikeLiked 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! 😊
LikeLike
tasty indeed and as usual wonderfully documented.
LikeLike
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.
LikeLiked by 1 person
It’s incredibly delicious! I’ll be making more this fall! 🙂
LikeLike
ich hoffe sehr wir können irgendwann ein gläschen zusammen trinken
ich denk an dich dein schwesterherz
LikeLiked by 1 person
Hoffentlich! Naechstes Jahr? Dann koennten wir auf eine kleine Reise gehen! 😎
LikeLiked by 1 person