I know I told you it wasn't too early to make up your mincemeat, and it's not. Not if you start giving pies away just after Thanksgiving. But you might want to make more for Christmas and this time you might want to make your mincemeat with quince brandy, which has to sit for at least six weeks, so you'd better hop to.
adapted from Nigella Lawson
- 4-6 quinces
- 2 litres cheap brandy
- 4 small cinnamon sticks
- 4 star anise
- Rub the fuzz off your quinces with a kitchen towel. Quarter them, without peeling or coring, and place them in a large (one-gallon), wide-mouth jar. Pour the brandy over the fruit, filling the jar. Plop in the spices, close the jar, and leave it for at least six weeks.
Use for mincemeat and other baked goods, or sip after dinner.
I just saw this in Nigella Lawson's How to Be a Domestic Goddess and put it up because I had four quinces languishing in my fridge, so I can't tell you what it tastes like. She says it's "peachily delicious." She says, "The quinces and aromatic spices mellow the brandy, and their fragrances hover around just enough to let you know they're there." I'm inclined to believe her.