Quince Brandy

 

 

About five years ago I planted a small quince bush. I haven't had any viable fruit--either it just didn't set, or the squirrels bit into it and threw it away (someday I will write a monograph on the Squirrel Mafia in our town).

 

THIS year, a miracle occurred. I found not one, but three--very tiny--fruits on the bush when I went into the garden today. The large fruit next to them is half of a lemon.

I wasn't sure what to do with such a small yield, but finally decided that to maximize what I had, a cordial of sorts was the answer. Even for a cordial, though, that's not much fruit, so I got inventive, after digging around through some of my British cookbooks and online sites.

 

 

I made quince-lemon brandy (at least, I hope so).

 

 

Quince-Lemon Brandy

 

1/3 c. finely minced or shredded quince

juice and zest of half a lemon

1/4 cinnamon stick

1/4 c. sugar

1 scant pint of brandy or cognac

 

Combine all ingredients in a Mason jar, stir well, cover tightly, and put away in a dark place for three months.

 

Strain and re-bottle; taste and add additional sugar, if necessary.

 

 

In three months I'll either let you know how it turned out, or I'll have forgotten about it entirely!