Yield: Makes about 4 1/2 cups
- 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.
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