> go to a Metzgete, there is at the end of the
> quince tree, I would be interested to know,
> if it is even possible to make the same quince liqueur
> to make.
Rinse the quinces and rub them dry with a dishcloth. Quarter the fruit and remove the core. Grate the slices with a grater, or even better and less abrasive with a food processor with a grater insert.
Fill the quince rasps into a large preserving jar. Pour the fruit brandy over it, the fruit must be completely covered. Leave the well-sealed jar in a warm place for at least two weeks.
Now drain the quinces with the liquid through a gauze cloth and squeeze lightly. Measure the juice and weigh out the appropriate amount of sugar.
Boil the sugar with the water to a thick syrup.
Stir the warm sugar syrup with the quince liquid and let it stand for about an hour with the lid closed, stirring from time to time.
Fill the liqueur into bottles and close them tightly. Allow to infuse for at least 4 weeks before enjoying.
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