Whitley Neill Quince Gin 70cl

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Once it has been baked or poached, the flesh becomes soft and almost Turkish delight-like. A quince in this state will benefit from a crisp crust. Best so far has been a crumble, rough as pebbledash, where I tossed together flour, butter, almonds and breadcrumbs and sweetened it with light, butterscotch-scented muscovado. Put the jar to one side, making sure you shake the jar every few days. Leave the quince to sit in the gin for 3-6 weeks. A small jump from pears with roquefort: quince and panettone pudding. Photograph: Jonathan Lovekin/Observer A fruity gin that combines the quinces natural balance of tart and sweet flavouring, reminiscent of pear & sour apple, with the smooth traditional base of our London Dry Gin. The overall effect is a bright and zesty gin with hints of juniper, coriander and aromatic floral notes.

Herbs & plants: rosemary, thyme, lavender, mint, elderflowerRemember, the more you use the stronger the flavour. Use around 200-400g of fruit per litre of spirit. This seasonal membrillo recipe makes two clever treats in one. You'll have quince paste and a delicate quince jelly to preserve the flavours of the season Deliciously fresh, sweet and tart at the same time - it sits wonderfully in a G&T, in a lemonade or in a glass of Prosecco. This one should be on your Christmas list - paired with an opulent cheeseboard and red grapes.Create a canapé out of a classic cheeseboard, then thread on to skewers with quince paste and grapes To sterilise your jars and bottles, put your clean jars in a low oven for at least half an hour. Carefully remove your jars from the oven (they will be incredibly hot) and allow them to cool down a little. This limited edition, seasonal offering was inspired by a fruiting Quince tree growing near our Copper House distillery. It’s tangy, tart flavours sit somewhere between an apple and pear, and it produces delicate aromas of tropical fruit... Chop up your two clean quinces as small as you can be bothered to do. I removed the small core and the pips. Once they’re all chopped up, add them to your large jar and top up with 30g of sugar. Put the lid on your jar and give it a good shake.

The quince hails from modern day Iran/Turkey and is said to have a flavor that contains notes of lemon, jasmine flowers, orange blossoms, pineapples, D’anjou pears and even apple (depending on who you ask). In other words, the fact that the fruits flavor defies simple description explains it best— quince is really its own thing. If you’ve had it, you know it. If you haven’t, it’s tough to make a point of reference.I’ve stewed the chopped up Quince fruit, simmered to soften, crush to a pulp and sieve the fruit to extract a gorgeous pink coloured juice. I’ve added neat Gin to the juice in equal parts but within a few days, the Gin has gelled. Why would this be? Layer up quince laced with madeira wine and creamy Greek yogurt for a great autumnal dessert. Top the fool with toasted hazelnuts for added crunch The quinces must be thoroughly tender before being removed from the syrup. Remove the quince halves with a draining spoon, reserving a little of the syrup for moistening the fruit as you serve it. Keep the rest, refrigerated, for poaching other fruits. (Lightly perfumed, it will work for both apples and pears.) Set the quinces aside to cool.

The first thing I did was measure how much gin my decorative bottle would take. My bottle would hold 350mls of gin, so allowing for a little bit of wastage during the straining process, and me having a little taste, I measured out 380mls of gin and poured it into a large sterilised jar. There is a temptation to leave them in a bowl on the kitchen table, their soft roses ’n’ honey scent getting more pronounced as the room warms. But no – every quince needs cooking, where its impenetrable flesh will soften almost to jelly and turn the colour of a winter sunset. This is, after all, probably one of the few fruits you truly cannot eat raw. If I had a box of fruits appear on my doorstep, I would certainly have a go at making quince jelly to eat with cheese. And I wouldn’t stop at the firm Spanish cheeses that this slightly gritty amber spread traditionally accompanies. The sweet paste shines with goat’s cheeses and blues alike. I like the idea of making a tiny parcel of blue cheese, wrapping it in pastry and serving it with membrillo, as quince paste is known, on the side.Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. If you know what you’re getting into— it’s a really pleasant flavored gin. It’s not a gin with quince, but a quince flavored, sweetened gin. The gin was a birthday present for my sister celebrating her 80th year. It’s a tipple that she has from time to time. She has been very loyal to Adnams.

Remove the quince from the heat. Spoon the fruit and its cooking syrup into a baking dish approximately 24cm in diameter. Break the panettone into large bite-sized pieces, then push them down into the fruit. Bake for 30 minutes or till the surface is crisp but still pale gold, perhaps a little toasted here and there. Serve with double cream. Poached quince, gorgonzola cream Put the sugar into a saucepan, add 750ml of water and bring to the boil. Peel the quinces then cut them in half from tip to base. Lower the quince halves into the syrup, add the lemon, cut in half then add to the pan. Turn the heat down so the quinces simmer gently. Partially cover with a lid and leave to cook, testing occasionally for tenderness with the point of a skewer.

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Seal your bottle and decorate it with a nice label if you’re giving it as a gift. I’ve called this gin “Two Quinces” after the 1992 Spin Doctors song, you’re welcome. Place a large heavy-based cooking pot over a low heat and tip in the cubed quince, the caster sugar, 250ml of water and the remaining half of the lemon. Bring to the boil, then lower the heat so the quince simmers very gently. Partially cover with a lid. Let the fruit cook for about 40 minutes, during which time it will change colour to glowing yellow-pink. Stir the mixture regularly to make sure it doesn’t catch and burn. There should be quite a bit of syrup. How to store: If your bottles or jars are well sealed, strained correctly and kept in a cool, dark place, your spirits can keep for up to a year. At Adnams we're committed to giving you the opportunity to develop in an environment filled with passion, fun and professionalism.