Quince Ratafia or Eau-de-Vie Recipe
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A traditional recipe prepared in the kitchens of the Hôtel Abbaye de Riaud
Ingredients
Method
- Do not peel the quinces; quarter and seed them; grate them;
- place in a bowl; cover and let macerate in a cool place for 3 days;
- squeeze the quinces in a towel; measure out the juice collected;
- add an equal quantity of eau-de-vie, and to each liter of this mixture add 300 g (10 oz.) granulated sugar, 1 clove and a piece of cinnamon stick;
- cover and leave to infuse for 2 months; strain through cheesecloth and bottle.
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In collaboration with the Hôtel Abbaye de Riaud
In collaboration with the Hôtel Abbaye de Riaud
©Copyright MSCOMM 1996 – 2008. Michèle Serre, Éditeur
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