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quince brandy

By 7 Comments

The Festival of the Quince continues

Today, we are going to get our beloved Quince absolutely soused in a vat of brandy.

Quince Brandy is a wonderful way to add warmth to cold winter days and nights. The fruity, citrusy fragrance of the quince seems to both mellow and enliven the flavor of brandy.

I keep this large canning jar of Quince Brandy in my refrigerator. I use it to moisten cake and ladyfingers for trifles or to add a richness to soups and sauces. It is also splendid as a digestive after dinner.

This year, I’m looking forward to sharing this exquisite concoction with friends, and you can too! Read on to learn how to make quince brandy for yourself and your friends in time for the holidays.

If you don’t have a quince tree from which to pluck, look for quince in your grocery store (Whole Foods carries them in my area) or at farmer’s markets.

Here is what really got me going on this project: I was snooping around in the wine cellar the other day and came across these jars of quince brandy I had stored away years ago (this affair has been going on for awhile)..






… as soon as I saw them, visions of hostess gifts started dancing in my head.

While mine have been soaking for years, the flavor of the quince and spices will infuse the brandy in a matter of weeks — so you still have time to make up your own special batch of hooch to give away this holiday season!  This is one of those great creations which becomes delicious just because of culinary magic, and it requires very little of your time.
The most basic formula is to place clean, cut quince quarters into sterilized canning jars. Fill the jars with a good quality brandy seal them, and allow them to sit for 5-6 weeks in a cool, dark place.

Personally, I love to add slices of vanilla bean to most any quince recipe, the creamy flavor seems to be the perfect complement for the quince. Cinnamon sticks or Star Anise make a nice spicy accent to the brandy as well.
Once the quince and seasonings have had a good soak in the brandy you are ready to bottle your creation.
To prepare the brandy, line a sieve with 4 layers of cheesecloth and place it over a bowl that is large enough to hold the liquid.  Slowly pour the contents into the sieve.

I realized how long ago I had packed these fruits in the brandy because I had carved the year into the peel one of the pieces of quince before adding the brandy….an all natural label.

Allow the mixture to sit above the bowl for awhile to make sure every delicious droplet has time to pass through the cheesecloth.
Sterilize the jars or bottles you choose in boiling water for at least 15 minutes. Remove the jars using tongs.  While they are still warm, use a funnel to fill each container with the infused brandy.
Labels are a nice finishing touch for any home crafted gift. This is a fun way to “package” your product in a way that reflects your own taste and style.
There are many ready made labels available at craft and paper stores on which you could write or print. I usually like to make my own.
For the brandy, I used a rubber stamp of a laurel wreath and stamped the image upon mustard yellow card stock. I bought the stamp at a local paper store.

Using a black fine tip pen, I wrote “Quince Brandy” inside each wreath.

I cut out each wreath and punched a hole at the top of the wreath.  I cut lengths of wax covered twine, long enough that it could be wrapped around the neck of the bottle several times.

Then I folded the twine in half, pushed the folded loop through the hole, then pulled the cut ends through the loop.

I wrapped the twine around the neck a few times before tying it with a knot, leaving a little extra twine in case I want to add another label with a personalized thank you message later.
Canning jars and supplies can be found on Amazon.com,  Cost Plus World Market, organizing stores (i.e. Storables, The Container Store) and kitchen stores.

I love seeing the various warm shades of amber. The color varies depending upon the ripeness of the fruit, the spices used and the color of the original brandy.

For now, I will pack these away in the pantry and hope for some fun holiday party invitations!
Did you know that the brandy glass is designed so that the vessel comfortably rests in the palm of your hand (with the stem between two fingers)? Your cupped hand warms the brandy and brings out the fragrance and flavor of the beverage.
Here’s to warmth!

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Comments

  1. Hello
    I am searching for a laurel wreath rubber stamp like the one in your photos, and your sight came up on google. . You mentioned that you bought it at a local store. I realize this post was several years ago, but Would you mind sharing the name of the store? I am hopeful they may still have the stamp or be able to direct me to the source. Thank you, Sharon

    Reply

  2. Emily –

    I just found your site and it’s amazing! I’m making quince brandy for the first time this year. I know that some folks sweeten theirs but I thought I’d taste if prior to see if it really needs any sweetness added.

    I’m wondering what uses you have for the leftover quince that has been soaking in the brandy? I’m thinking of making another quince cake (in which the quince turns into this wonderful pudding texture within the cake) but wanted to see if you have any suggestions.

    Best,

    Nick

    Reply

    • Hello and thank you Nick. I love my quince brandy, it has such an interesting flavor. I don’t add any sweetness to mine, but I don’t like sweet drinks. I’ve never tried to do anything with the fruit. I always leave it in until we finish the brandy which can be years. The fruits have been very hard… but they are hard when they go in too. I think the pudding is worth a try, please let me know how it turns out!

      Reply

      • Thank you! I didn’t think about leaving some of the fruit in (I ran it through a cuisinart so I have plenty of surface hitting the brandy. I didn’t think about leaving some of the fruit in as I intend to gift a couple of bottles this year. I’ll let you know how the cake turns out (when I make it, I use rum in the base but will skip that step). I’ll probably make some jam as well.

        Best,

        Nick

        Reply

      • Have to tell you the cake made from the leftover quince was wonderful – the quince was grated so it had lots of contact with all the spices and carried the flavors through the poaching and cooking process. – it is perfectly spiced for a holiday cake.

        And it goes very well with the brandy!!1

        Reply

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