A Cheese Lover’s Countdown to Christmas
George & Joseph’s Cheese Advent Calendar brings together 24 hand-selected artisan British cheeses
Editorial Feature
I find something wonderfully old-world about a quince. You don’t often see them to purchase, yet they are often seen in art and illustrations.
Those who grow them will tell you the trees have been heavy with fruit this year, the branches almost bowing under their weight. If you have a glut of Quince, here’s a great way to use them.
It’s a fruit with a patience about it, not to be eaten raw, but transformed slowly, revealing its scent of honey and rose once cooked. While some make quince jellies and Membrillo, this recipe from Andrea in Hertfordshire captures that fragrance in the simplest way, a beautiful homemade quince gin.
Apart from its mention in a line in The Owl and the Pussycat many people are not familiar with quince.
The fruit is roughly the shape of a pear, and turns a gorgeous yellow colour when ripe. The skin is covered in a soft downy peach like fuzz.
When cooked, quince release the most gorgeous, gentle honey scent. I love that this fragrance can also be captured in alcohol without much effort.
This is not a fruit for eating raw, it has to be cooked. If you try to slice into one, you will discover how rock solid it is – so a good knife is essential! – Andrea
Ingredients
2–3 ripe quinces
Around 200g caster sugar
75cl gin or vodka (either works well)
A couple of star anise (optional)
1-litre glass jar with a tight lid
Method
Take two–three fruits and peel.
Then grate roughly into a 1-litre glass jar with lid.
Cover with a couple of centimetres of caster sugar.
Pour in the alcohol.
Give a good stir to ensure all the fruit is covered with alcohol and sugar dissolves.
If you want to add extra depth, you can add a couple of star anise at this point.
Place in a cool, dark place.
For the first few days, check daily and swill the mixture in the jar to make sure the sugar has dissolved fully.
Once all the sugar has dissolved, you can leave the mixture for a few months to infuse.
When ready, strain and decant into clean bottles.
Drink neat over ice, add a mixer, or use in cocktails.
Thank you Andrea for sharing this beautiful seasonal recipe.
If you have a favourite recipe to celebrate the season, contact us and it could be shared with our readers!
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– Lyndsey
George & Joseph’s Cheese Advent Calendar brings together 24 hand-selected artisan British cheeses
At this time of year, when the days draw in and kitchens fill with the comfort of slow cooking, my weekends typically include roasted potatoes.
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