I used 3lb of quinces, 1.5 litres of vodka (mixing my measurements as I went) and 12 oz sugar.
You need to grate the quinces -peels, cores and all.
I strongly advise using a food processor for this.
Put the grated quince in a large preserving jar with the sugar.
Pour in the vodka.
Shake it up to dissolve the sugar and store in a cool, dark place for a couple of months -ie until Christmas. Shake it every now and then. When the time comes I will show you the strained and decanted spirit. It's worth waiting for, it is a beautiful colour. Tastes divine too.
I meant to show you this lamb and quince tagine-type thing I made last weekend but I forgot to take a picture of the finished dish. I did take some of the preparations though.
Quince, lamb shoulder, baharat spice blend and (not shown) honey, chopped onions and a little tomato purée.
I cooked it at a low temperature for 2 to 3 hours. It was very good.
I thought you might like to see where I keep all my preserves :o)
Not a great photo I'm afraid. This is in my garage where the light is none too good. My kitchen has a door into the garage which is very convenient. This shelf is just behind the door and above the blue cupboard where I have my quinces at the moment, see this post. I store a basket of onions and other long lasting veg on there usually. My jars of damson gin and quince vodka are there too.
Top shelf from left to right: damson chutney, quince and pumpkin chutney and chelly.
Bottom shelf from left to right: blackberry jam, damson jam, quince jelly and marmalade (which I mentioned in my very first post back in January).