Quince appear in the markets for such a short time each year, so I try to cook with them as much as possible. This is a fabulous way to savor their unique flavor in the months to come.




Quince Liqueur, or Ratafia de Coings, is a beautiful liqueur that I make in the autumn and serve during the holidays as a digestif. I start preparing the liqueur in early October to have it ready for the middle of December.

This is a very easy recipe to make, requiring a big jar and a few weeks of your time. Then you just have to remember to shake the jar every so often to keep things "cooking" and you'll be rewarded with some luxurious, sunset colored liqueur to share with your friends and family.

Quince Liqueur
from the French Farmhouse Cookbook by Susan Herrmann Loomis

2 large quinces
1 cup sugar
2 cups vodka

1. Cut the quinces lengthwise in quarters, then mince or grate them (skins and seeds included) in a food processor. Place them in a jar with at least a 2 ½-quart capacity-you need room for shaking. Add the vodka, then the sugar, and shake vigorously. Keep the jar in a cool, shadowed place.

2. Shake the contents of the jar every other day for 10 days, then when you think of it after that, about once a week for at least 4 additional weeks. Strain the eau-de-vie through a sieve lined with a double thickness of dampened cheesecloth, into a sterilized bottle. Seal with a cork.

3. The ratafia de coings will keep indefinitely. A sediment will form on the bottom of the bottle over time. Don't be concerned, just pour carefully so it doesn't cloud the individual glasses of eau-de-vie.

About 3 ½ cups

A note: Work quickly to get the grated quince in the vodka, as the flesh turns brown very fast!


quartered and ready to grate


all shaken up