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Quince-Infused Rum

Yield Makes about 4 1/2 cups

Ingredients

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

How to Make It

  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.