• 500g grated quince
• 180g white sugar
• 1 cinnamon stick
• 6 cloves
• 1 inch knob root ginger, sliced
• ½ vanilla pod
• 1 75cl bottle gin
• 1 litre Le Parfait jar, sterilised

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.