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Quince liqueur

A classic Polish pigwówka of about 33–35%: fresh quince, sugared to draw out its juice and then steeped slowly, with warm spices and a hint of herbs. Quince is in season from late September to December, and it is one of the most fragrant fruits there is. Japanese quince from the garden works beautifully too. Treat the amounts as a starting point and tune them by taste.

Vodka in
2 L
Liqueur out
about 2.4 L
Strength
roughly 33–35% ABV
Start to bottle
about 3 months
Media studio

Shopping list

Amounts scale with the batch size above. The method text uses the 2 L amounts.

Grocery store

Liquor store

Equipment

Method

Quince is hard and dry, so it is sugared first to draw out its juice. Then the vodka goes in and the jar sits for about six weeks, with the spices added only for the last week. Like the original, it gets much better with time in the bottle.

  1. Day 0

    Slice and sugar the quince

    Rub the fuzz off the quince, quarter them, cut out the cores and seeds, and slice them thinly. Layer the slices with the sugar in the jar, seal it and leave it for 3–5 days, turning it daily, until the sugar has drawn out plenty of juice.

  2. Days 3–5

    Add the vodka

    Pour the vodka over the sugared quince, seal the jar, keep it dark, and shake it every few days.

  3. Weeks 1–5

    Let it steep

    Taste every week or two. The aroma should grow deep and honeyed as the color turns golden.

  4. Week 5

    Add the spices for one week

    Tie the cinnamon, cloves, allspice and lemon balm in cheesecloth and hang the bundle in the jar for one week, then take it out.

  5. Week 6

    Strain and press

    Pour it through a sieve and press the quince slices in cheesecloth. Quince is full of pectin, so let the liqueur settle for a few days in a cool place before filtering it through coffee filters.

  6. Then 4+ weeks

    Bottle and age

    Bottle it and age it at least four weeks. It rounds out over several months, and the color deepens to amber.

Keep it safe

  • Remove every core and seed. Quince seeds contain amygdalin, which releases cyanide when crushed.
  • Raw quince is very hard. Use a heavy, sharp knife on a sturdy board, and cut with the flat side of each piece down so it can't roll.
  • Keep the jar sealed, dark and away from heat, and label it with the start date.

Tuning the next batch

  • Too sour (common with Japanese quince): add a little more sugar or syrup.
  • Spice too strong: leave the bundle in for 3–4 days next time.
  • Want the full 35%: swap 500 ml of the vodka for 100-proof.
  • Too cloudy: settle it longer somewhere cold, and filter through two coffee filters.

To serve

Serve it at room temperature in small glasses. On a cold evening, a spoonful stirred into hot black tea is a Polish classic.