- A fair yield of quince liqueur. I'm quite pleased with the final colour, as well. I'm running out of cupboard space for all these liqueurs! Now to start the Christmas Pudding vodka....
You have no room for more? What a problem to have! Had you considered gifting some to really close blogging friends who are short of money and would accept it in lieu of an invitation to visit Sicily? If you know any...
You do keep busy welchcakes. I does say in your profile that," I am not growing vines making olive oil. I am not rebuilding a palace stone by stone." You are doing just about everything else!
Hi, WW> I will give some away / take some to gatherings. And you'll be very welcome, eurodog! Ciao, Mutley. A bit difficult to send by post, though... Hi, MM. I try! I hope so, Lady M! Thanks, James. Hi, Ellee: the pure alcohol we buy for liqueurs is 95% but remember it is diluted with water / juice /syrup in the recipes and strained. Having said that, I don't think you'd want more than one little glass of any of these! I'll let it settle before opening. Buon weekend.
Hello - how do you make your quince liqueur? we have a quince tree here in California. I found your blog searching for "Cotognata Quince Paste" - love your zest for life! Laurel
Hi, Laurel. Thank you for visiting my blog and for your kind words. Sorry the reply is late. Quince liqueur: 2 cloves, crushed, a handful bitter almonds [or ordinary ones] a pinch of mace, or nutmneg if you don't have any, a litre alcohol [which we can get here in Italy but not in the UK; if you can't get it, use vodka], 2kg ripe quinces, a few coriander seeds, crushed, a cinnamon stick and a kilo of sugar. Put the alcohol, cloves, almonds, mace, coriander in a large jar with a good lid. Mix and leave for a week. Wash the quinces, peel and grate them but make sure you avoid using the seeds. Put the pulp in a container, cover with muslin and leave 4 days. Then sieve it all and add the liquid to the mixture in the jar. Add the cinnamon and sugar and leave 10 days. Sieve and bottle. Leave a month or two. I would say, go easy on the cinnamon!
Christmas pudding vodka? Is that an English recipe? You have made me fancy a g and t.
ReplyDeleteHi, Ellee. The Xmas pudding vodka recipe is in the November edition of Good Housekeeping, to which I have a subscription. Cincin!
ReplyDeleteYes, Ellee beat me to this comment.
ReplyDeleteHope you are having a soothing whisky there, James.
ReplyDeleteI've never had quince liqueur - is it sweet? The bottles are beautiful.
ReplyDeleteHi, Leslie. No, not too sweet. They sell nice bottles here cheaply, as most women make their own Limoncello, etc.
ReplyDeleteGood gracious! How long will that last, or will you give some away as presents?
ReplyDeleteIf you ever need someone to help you finish up your liqueurs, I am available.
ReplyDeleteYou have no room for more? What a problem to have! Had you considered gifting some to really close blogging friends who are short of money and would accept it in lieu of an invitation to visit Sicily? If you know any...
ReplyDeleteYou do keep busy welchcakes. I does say in your profile that," I am not growing vines making olive oil. I am not rebuilding a palace stone by stone." You are doing just about everything else!
ReplyDeleteThat looks grand. I was planning on Paris for Christmas but it looks like all the yummy food is going to be at your place!
ReplyDeleteStill looking good!
ReplyDeleteI'm wondering how alcoholic it is. You have us all wondering on this.
ReplyDeleteI hope you enjoy one or two this weekend.
Cincin to you too!
Hi, WW> I will give some away / take some to gatherings. And you'll be very welcome, eurodog! Ciao, Mutley. A bit difficult to send by post, though... Hi, MM. I try! I hope so, Lady M! Thanks, James. Hi, Ellee: the pure alcohol we buy for liqueurs is 95% but remember it is diluted with water / juice /syrup in the recipes and strained. Having said that, I don't think you'd want more than one little glass of any of these! I'll let it settle before opening. Buon weekend.
ReplyDeleteI like the sound of Xmas pudding vodka, Welshcakse. Hmmif you are running out of space there is only one solution, hic!
ReplyDeleteHi, jams. I will force myself. Here's hicking to you!
ReplyDeleteOh, its ready then.
ReplyDeleteOn the Xmas stuff already?
You are organised.
Hi, Crushed. The vodka and ingredients will have to steep for a couple of weeks, by which time the festivities will be upon us!
ReplyDeleteHello - how do you make your quince liqueur? we have a quince tree here in California. I found your blog searching for "Cotognata Quince Paste" - love your zest for life!
ReplyDeleteLaurel
Hi, Laurel. Thank you for visiting my blog and for your kind words. Sorry the reply is late. Quince liqueur: 2 cloves, crushed, a handful bitter almonds [or ordinary ones] a pinch of mace, or nutmneg if you don't have any, a litre alcohol [which we can get here in Italy but not in the UK; if you can't get it, use vodka], 2kg ripe quinces, a few coriander seeds, crushed, a cinnamon stick and a kilo of sugar. Put the alcohol, cloves, almonds, mace, coriander in a large jar with a good lid. Mix and leave for a week. Wash the quinces, peel and grate them but make sure you avoid using the seeds. Put the pulp in a container, cover with muslin and leave 4 days. Then sieve it all and add the liquid to the mixture in the jar. Add the cinnamon and sugar and leave 10 days. Sieve and bottle. Leave a month or two. I would say, go easy on the cinnamon!
ReplyDelete