Quince Water is a liqueur made with brandy which must be stored for 2 months before decanting and – be warned – the resulting drink is not as harmless as its name suggests/
ABOUT U PINTS CUPS
2 lb. ripe quinces, peeled, cored and finely chopped
1 pint brandy
6 oz. sugar
½ teaspoon ground cloves -½ teaspoon ground cinnamon
Place the quinces in a large mixing bowl. Pour over the brandy and mix well. Add the sugar, cloves and cinnamon.
Pour the mixture into a large jug or crock and cork it tightly. Set the jug or crock aside in a warm place and allow the mixture to infuse for 2 months. Sterilize and thoroughly dry two bottles. Uncork the jug or crock and strain the mixture through a piece of cheesecloth into a clean jug. Squeeze out any quince pulp in the cheesecloth with your hands to extract as much liquid as possible. Discard the pulp. Pour the liquid into the bottles.
Cork the bottles and set them aside for at least 1 week before serving. The longer you leave the liqueur to mature the better it will be.