Ratafia of Quinces (Ratafià di Mele Cotogne)
Instructions
This Elixir was preparing during the harvest, very popular among the ladies of the 18th and 19th centuries, infused sweet and fruity with a shade no more than 30 degrees.
Peel and grate the flesh of some quinces ripe, place the pulp into a bowl, leave it for six days, after which you will put the flesh in a canvas bag and spremerete all the juice, put the juice in a airtight jar, add the neutral alcohol to 96 degrees with plenty of water for each liter of juice, crushed almonds, cinnamon, cloves, crushed coriander, sugar.
Mix, close the jar and let it sit for six months.
Strain it and keep it in the bottle.
Ingredients and dosing for 4 persons
- Some of ripe quince
- 80 cl of neutral alcohol to 96 degrees
- Great of water
- 6 bitter almonds
- Cinnamon
- 6 cloves
- 2 g of crushed coriander
- 300 g of sugar