Ratafia of quinces
Instructions
Rub with a cloth the quinces to remove the fuzz that covers, then cut without Peel and put the flesh in a bowl.
Cover and let ferment for 3 days in a cool place.
Passed this time squeeze the pulp in a white sheet or move the centrifuge to extract the juice.
In juice unite, in a jar capable, brandy, sugar, a bit of cinnamon and 2 cloves.
Stir, close and let macerate for 2 months.
Filtered and bottled.
This lightweight liqueur is ready for consumption after two months of seasoning.
