Originally posted by Jeanied
View Post
OK I admit that in the 17th century there were more recipes for quinces than for any other fruit. But Cherry or Apricot or Peach Brandy is more acceptable to the modern palate IMHO. I make all of these and did once try Ratafia of Quinces. I'm afraid, although it was OK, the others were more popular.
I must see if I can find a medlar liqueur recipe. If I can, I promise to send you a (small) bottle but as my medlars aren't bletted until mid to late November I doubt if you'll get it for Christmas.
Edit: Found two recipes. One takes 6 months, the other, a year. Send you it for Christmas......... 2011.
Comment