Brandy flavoured with quince,  vanilla, grated nutmeg, lemon peel, ginger and brown sugar to make a rich fruity drink for the Christmas season.

Quince Brandy

70cl bottle of brandy
1 large or 5 small quinces
2 strips lemon peel
1 small vanilla pod
½ tsp grated nutmeg
1 thumbnail fresh ginger, sliced
50g brown sugar

Sterlise a large sealable jar or bottle by washing in hot soapy water.  Rinse then towel dry and place in a 140C/120C fan/gas mark 1 preheated oven for 20 minutes.

Remove from the oven and allow to cool.

Quarter and core the quinces and add to the jar along with the lemon peel and vanilla pod.

Add the nutmeg, ginger slices and brown sugar.

Top with the brandy until you’ve used up nearly all but 60ml or so.  You can drink this later but keep the empty bottle as you will be using this for the finished quince brandy.

Once sealed, give everything a good swirl to ensure the sugar has dissolved.  Place in a cool place out of sunlight (a bottom shelf out of the way).  Every couple of days give it another swirl and it should be ready in about 6-8 weeks, longer if you can.

Decant into a jug through a sieve into a jug and restrain through a coffee filter lined funnel into the brandy bottle.  Label and allow to round further in the jar for a good 2-3 weeks ideally but if you are short of time, it will be fine mixed with sparkling wine or used sparingly in whipped cream.

Note:

You don’t need to buy the best brandy to make this.  Regular shop bought own label is fine but just not the scarily cheap variety.