Quince Liqueur

Grate the quinces well with a dry dish rake, rinse, remove the stalk and fly. Grate the quinces with a Bircher grater into a suitable bowl, place in the refrigerator with the lid closed for 3 days.

Then strain the grated quinces through a sieve or jelly bag lined with a dish rake, squeeze the quinces well in the dish rake.

Pour the obtained juice (1 l) perhaps through a coffee filter so that the cloudy salt remains.

Mix one l of juice with one l of cognac, sugar and spices, put it into a preserving jar or a jar with a tightly closing lid.

Leave the prepared quince liqueur in a warm place for 2 months, shaking it every day. After 2 months, filter the liqueur and bottle it.

Tip: Always use aromatic spices to refine your dishes!

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