- 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.
- Hugh Fearnley Whittingstall’s sticky quince and ginger cake
- Quince and Saffron Mince Pies (realsimplefood.wordpress.com)
- Japanese Quince Jelly and Chutney (alongthegrapevine.wordpress.com)