Ginger, Lemon and Quince Brandy
This is one of my little kitchen traditions, every year in November, I go to the market to buy quinces to make Nigella Lawson's Quince Brandy with Cinnamon and Star-anise. After a few weeks, the spirit turns into an aromatic composition that works wonders in mince pie fillings, stews or to deglaze meat and vegetables. But this year, things have changed! I will celebrate the first anniversary of my blog on the 23rd November, a whole year of my own and some of my family's recipes written on the pages of eat in my kitchen. Here, I found my playground where I can write about all my culinary ideas and creations, my new finds and beloved traditions. I cook and eat the food in my kitchen but there are no words to describe how thankful I am for all the response and support I get from you. There are moments when it all feels so overwhelming and almost unreal. It's a great inspiration for me to stay creative and open in the kitchen!
As Nigella already came up with the best recipe for her wintery cinnamon and anise brandy, I started to think about a variation on it that would create a completely different taste without disturbing the quince. I wanted something more fresh and fruity but still powerful enough to refine all the various recipes that I'll need it for in the next few months (especially at Christmas time). The strong and dominant aroma of ginger and lemon peel seemed like the right choice to me. And although it's only been a few days since I prepared the jar, I can already say that the result is very satisfying. I think I'll use it soon for my first mince pies of this season and until then I'll just enjoy its amber coloured beauty on my kitchen top.
Ginger, Lemon and Quince Brandy
For a 1.8l / 4 pints jar you need
quinces, wiped and scrubbed dry, not rinsed, about 6
brandy 1l / 2 pints
ginger, peeled and cut into thin slices, 2 thumb-sized pieces
peel of 1 lemon, cut into long, thin strips
Fill half of the jar with brandy. Cut the quinces with the skin and core into 8 pieces and put them into the jars, layering them with the ginger and lemon peel. Fill with the remaining brandy to the top and wait patiently for about a week, shaking it every couple of days before you start to use it.
