In Edward Lear’s famous poem The Owl and the Pussycat the protagonists chose to dine on mince and slices of quince. Whether or not this was a delicious combination (and as the owner/servant of two cats, I doubt that the quince was the highlight of that meal for the feline), there are better things to do with quince. Like today’s little idea – take those slices of quince, but skip the mince and steep them in alcohol, add a little sugar, and then leave the fruit to infuse the mixture. Incredibly simple!
Quince really is one of the strangest of fruits. They are nigh on impossible to eat when raw (but there are some varieties out there which will ripen into something soft and sweet), but cook the things and they change completely. The flesh will turn from yellowish-white to a pretty pink colour and you will be rewarded with rich, aromatic fruit. The simplest option is to poach some quince and enjoy with yoghurt, or add a slice or two to an apple pie for flavour. It’s also very happy in jams and jellies, or can be transformed into Spanish membrillo for the cheeseboard.
The particular quince that I got hold of was a handsome golden specimen. It had that distinctive aromatic quality to it, but it was, as expected, rock-hard. I bought mine at Borough Market, at what seemed to be an eye-popping price. I remembered seeing them at many of the Turkish shops in Stoke Newington, where they seemed to be cheap as chips. Ah well, we all pay for convenience, and I was not prepared to journey half-way across London on a weekend when various tube lines were suspended just to buy a quince. I just sat in the train on the way back home thinking to myself: This had better be worth it…
As for making this concoction, it’s really a breeze. However, this is something that will be hanging around the house for the next couple of months, and I was keen to check out the options to make it and have something that would look pretty. Things like damson or sloe gin look quite attractive as the fruit either floats (damsons) or sinks (sloes) in the steeping alcohol, the colour developing day by day. For quince, there seemed to be two main techniques. One suggested peeling the quince, then chopping it, mixing with sugar and leaving the lot for a month, then using the resulting syrup as the base for the liqueur. While this might have worked, this sounded like a bit of a faff, and I know that quince goes rather brown rather quickly…a jar of anonymous “brown” on the shelf was not too appealing. Another suggested just grating the whole quince – skin, pips and all – and then infusing that with vodka, plus a little sugar. This seemed more like it, but having grated quince in the past, it tends to be rather unattractive (mushy, tendency to go brown). And so, I had a brainwave. Rather than grating, I just sliced the quince very thinly, taking a few slices at a time and dropping them into the bottle and covering with alcohol. This stopped the quince going brown, and the resulting mixture also looked rather attractive.
So, I have added another jar to my collection of winter drinks. While I should say that I don’t know how this will be until I try it, I must confess that I did sneak an early taste after three days, and the flavour is coming along nicely. It is not too sweet as the proportion of sugar is fairly low, but the aromatic and honey-like quince flavour is developing.
To make quince vodka:
• 1 large quince (normally 400-500g)
• caster sugar (half the weight of the quince)
• 500ml vodka
1. Wash a 1 litre glass jar in hot, soapy water. Rinse well, and dry in the oven at around 100 degrees for 15 minutes. Leave to cool.
2. Slice the quince thinly. After cutting 4-5 slices, drop into the jar, and cover with vodka. Repeat until all the quince is sliced and the fruit is covered. Add as much of the sugar as you can, and then seal the jar (if you can’t add all the sugar, don’t worry – you can add more when the liqueur is ready in a few months).
3. Store the jars in a cool, dark place (the back of a cupboard is ideal). Shake the jars gently each morning and each evening for a week until the sugar is dissolved, then shake them twice per week for the next three weeks. Store for around three months. When ready, strain the liquer decant into a sterile bottle. At this point, you can add a little more sugar if needed.
Worth making? As with all of these “steep fruit in alcohol” recipes, only time will tell…but first indications are rather tasty!