Nigella’s Quince Brandy

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  • 4-6 quinces
  • 2 litres cheap brandy
  • 4 small cinnamon sticks
  • 4 star anise
Rub the fuzz off your quinces with a kitchen towel. Quarter them, without peeling or coring, and place them in a large (one-gallon), wide-mouth jar or in my case, a couple of 1.5 litre. Pour the brandy over the fruit, filling the jar. Plop in the spices, close the jar, and leave it for at least six weeks.
You can use for mincemeat and other baked goods, or sip after dinner.
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4 Comments Add yours

  1. Hilda says:

    I was just looking at this same recipe in Nigella’s book the other day and was wanting to make it with my Japanese quinces for my blog, but didn’t have enough. It does look amazing.

  2. Hilda says:

    And thanks for referring to my latest post at alongthegrapevine.

  3. C Ward says:

    You could probably downsize the jar if you have less quince than required.

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