|Quince vodka and damson brandy|
The damson/blackberry/elderberry brandy was perfect. For this I used a large jar with 1-1.5inches of fruit at the bottom, then 1-2 heaped tablespoons of sugar, repeated the layers of fruit and sugar and covered with brandy. I added more fruits as and when they became available, topping up with brandy each time.
|Alternative Christmas pudding|
For Christmas I poured off and bottled the brandy. Some of the fruit was served with ice cream and crushed hazelnuts, and the rest made into a crumble.
Not on the dining table but in the kitchen is the quince scrap vinegar, which has now been bottled. This was my first attempt at making it, using the peelings and cores from the quince vodka workshop. During the first couple of weeks of fermentation the aroma of cider wafted through the house and it was tempting to have a glass, but we did manage to leave it to turn into vinegar.
I use it in general cooking but I am not the sure that the pH is low enough for it be used for making preserves. (I really ought to get a pH testing kit.)
The remains of the quince scraps were added to the compost heap.