- 3 to 4 fresh quince at peak of ripeness
- 1 bottle cognac
- 3 to 4 whole cloves (optional)
- 1 cinnamon stick (optional)
Wash and dry quince and either grate or finely chop. Fill quart-size canning jars approximately 3/4 full of quince, add spices and top with cognac. Seal and keep in a cool, dark place until well matured, a minimum of six weeks and anywhere up to a year (or more?). Strain before using, passing the liquid through fine mesh or a coffee filter to remove small particles. Enjoy.