Quince liqueur ready to drink

Ingredients for 1 servings:

• 2 kg quince(s) (pear quinces), ripe and fragrant
• 1 stalk(s) cinnamon
• 1 star anise
• 5 carnations
• 1 liter of water for boiling
• 500 ml water for dilution
• 500 g sugar
• 3 packets of vanilla sugar
• 1 lemon(s) or citric acid as per packet
• 10 drops of bitter almond flavor
• 500 ml rum, 54%

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 10 hours 15 minutes

from pear quinces

Wash the quinces and quarter them, unpeeled, with the core still intact. Place them in a large pot and just cover with water. Add the cinnamon stick, anise star, and cloves, bring to a boil, and simmer for 1 hour. Stretch a cloth—a baby diaper or an old tea towel—over a larger pot with a rubber band, pour the mixture into the pot, and collect the juice in the pot. Let it stand overnight. The juice will now be golden yellow. It can be filtered again using a coffee filter if any fibers are still visible. Measure the juice. For 500 ml of juice, add 500 ml water, 500 g sugar, 3 sachets of vanilla sugar, the juice of one lemon, or the appropriate amount of citric acid (see the instructions on the sachet), and 10 drops of bitter almond oil. Bring everything to a boil briefly, skim off any excess foam, let it cool briefly, and then combine with 500 ml 54% rum. The liqueur is ready to drink and requires no aging time. This batch yields approximately 1.5-2 liters of liqueur. If you want a stronger liqueur, reduce the amount of water; for a weaker liqueur, increase the amount of water, or use less water for rum. It’s worth the effort!