Quince-Infused Rum

Makes about 4 1/2 cups


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1 quince (8 to 10 oz.)
4 whole cloves
4 whole allspice
2 cinnamon sticks
1 large (1 liter) bottle golden rum


1. Rinse quince; with a sharp, heavy knife, thinly slice crosswise. Place slices in a wide-mouthed 1 1/2 quart jar, arranging more attractive slices veritcally.

2. Add cloves, allspice, and cinnamon sticks.

3. Pour in rum. Let steep in refrigerator for at least 1 week before using; quince may darken. Chill airtight up to 6 months; if liquid becomes cloudy, discard quince and spices.

Created date

June 2004