Quince Brandy Recipe

By
Paul Clarke
Paul Clarke
Paul Clarke blogs about cocktails at The Cocktail Chronicles and writes regularly on spirits and cocktails for Imbibe magazine. He lives in Seattle, where he works as a writer and magazine editor.
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Updated Aug. 19, 2020

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Ingredients

  • 3 to 4 fresh quince at peak of ripeness
  • 1 bottle cognac
  • 3 to 4 whole cloves (optional)
  • 1 cinnamon stick (optional)

Directions

  1. 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.

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