Aromatic Quince Liqueur

Ingredients:

Around 3kg of ripe fruit of the Japanese Quince (not the ordinary quince)

1-1,5kg of white sugar

0,5 litres of white spirit 90%

0,5 litres of vodka  40%

Preparation:

• The fruit should be yellow. If they are still a little greeny then they are not ripe enough. However there is no reason to wait for the first frost to harvest the fruit. As soon as they are yellow they can be picked.

• Wash the fruit thoroughly. Cut the fruit into quarters or eights, remove the seeds and core. Do not peel.

• When all seeds and core has been removed, slice the pulp very thinly. 
• Prepare large glass jar to store the fruit.
• Put layers of fruit and sugar in the jar and place the jar in a dark place for about 3 days.
• After 2-3 days the fruit will release its juices and sugar will dissolve. The volume of the fruit and sugar will  reduce by about a third. It is important to keep shaking the jar during that time, and keep checking that the fruit did not ferment.
• When sugar dissolves pour 0,5l of white spirit 90% i 0,5l of vodka 40%into the jar with fruit.

• This should macerate together for as long as possible.

• In general after a month or two the fruit can be strained through a muslin cloth.

• The liquid has to be strained again through cotton wool to remove sediment.

• When clarified pour liqueur into clean sterilised bottles and let to mature. The longer the better but for at least 12 months.
• My quince is macerating in the alcohol for over 5 months now and I'm not going to strain it for at least another one. Then I plan to leave it to mature for at least 3 years to get the best possible flavour.