Whitley Neill Quince Gin 70cl

Product Information

Persimmons, also known as Sharon fruits, have a honeyed flavour that pairs well with sweet quince paste in our simple winter dessert, perfect for Christmas Sweet soft-fleshed quince and blue-veined cheese – a small jump from that other sublime partnership, ripe pears with roquefort. 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.

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?

Tasting Notes

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. The aroma of fresh stone fruits appears immediately, gently followed by hints of juniper and citrus zest. The distinctive flavour of quince dominates the palate, giving way to the sweetness of apricots and peaches, with a long, fruity finish that opens out into orange blossoms and zesty grapefruits.

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.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 I first made this with brioche, but panettone is much easier to find. The occasional nub of candied peel from the sweet bread is pleasing, too. 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. Thank you. That makes sense as Quince is especially high in pectin and by cooking it, the pectin has been released.

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. When you're happy with the flavour, sieve to remove any solids, then pass through a very fine piece of muslin or a coffee filter to get rid of any sediment. 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. Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. We only deliver to UK mainland. Unfortunately, deliveries to Northern Ireland or outside the UK are unavailable at this stage.

Nose: Amongst a fruit-tastic salvo of citrus zest, apricot yoghurt and ripe nectarines there’s earthy juniper, a hint of leather and a touch of exotic spice. 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. 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. Create a canapé out of a classic cheeseboard, then thread on to skewers with quince paste and grapes