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 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. 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.

A small jump from pears with roquefort: quince and panettone pudding. Photograph: Jonathan Lovekin/Observer 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. Place the quince, sugar, spices and vanilla in the jar and top up with gin, up to one inch from the top, making sure all the ingredients are covered. Shake regularly for the first couple of days to make sure the sugar dissolves. Leave in a cool dark place for at least three months or no longer than one year. Strain the liquid through a muslin cloth and bottle.

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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. 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. Serve this rose-coloured quince jelly as part of a cheeseboard, or alongside pork or game dishes. It's a great way to use up a glut of the fruit

Palate: A very sweet, quite syrupy texture reveals notes of juicy citrus, warming ginger, hints of juniper and unmistakable quince. There’s plenty of fleshy pear and peach in there too. 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. The bottling technique: Add your spirit to a Kilner jar or another sealable container. Make sure your kit is clean and sterile to avoid the spirit going bad. Then add your infusing ingredient and leave it to leach into the spirit. Here's a rough time guide:Leave strong chilli, vanilla, cardamom or citrus for less than a day.Hardy spices and strong-flavoured veg will need five to seven days.Berries and strong fruit can take around three to four weeks to impart as much flavour as possible.Milder ingredients like apple or florals will take up to a month. Whitley Neill Quince Gin is a flavored gin that adds quince and sweetening after distillation. The color is a bit neon yellow poured from the bottle, which reads a bit as Mountain Dew and yellow #5. Tasting Notes Thank you. That makes sense as Quince is especially high in pectin and by cooking it, the pectin has been released.We only deliver to UK mainland. Unfortunately, deliveries to Northern Ireland or outside the UK are unavailable at this stage. 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...

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. 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. 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. 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.

Whitley Neill Quince Gin Details

At Adnams we're committed to giving you the opportunity to develop in an environment filled with passion, fun and professionalism. 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 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. This tangy jelly makes a fantastic accompaniment to your Christmas roast turkey, pork pie, ham or cheeseboard - or a gorgeous gift

I’ve used 50ml of this ‘liqueur’ mixed with lemonade and ice and it’s fabulous and with a very gentle pink tinge. This makes two preserves in one, as pulp left over from making the jelly is used to make quince paste, also known as 'membrillo' in SpainSweet soft-fleshed quince and blue-veined cheese – a small jump from that other sublime partnership, ripe pears with roquefort. 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.