*** Quince Liqueur - Ratafia de Coigns ***
Mash some very ripe quinces and take care to remove the pips and
cores; macerate pulp for three days in a jar; then squeeze out all the
juice; measure it, and mix it with an equal quantity of brandy; add
six ounces of sugar to each quart of the mixture, some cinnamon and
cloves; leave it to infuse two months; then filter it and bottle it.
This liqueur becomes more excellent the longer it's kept.