Rat-tat-tafia? Yum!!!
I AM SO CRAZY for quince. I may have mentioned that in my last entry which heralded their virtues. I have been devouring all that jam and jelly I had made last year but unfortunately it won’t be long now before it’s all gone. It was the largest batch of anything I had ever made, so much so that I shared quite a bit for Christmas gifts. Luckily, I planned to make the most of the 25 pound box of quince that I had bought at a local farm so along with the jam, jelly and preserves making last fall, I put up some quince vodka, or ‘Ratafia. ‘
To alleviate the disappointment of my dwindling supply of jam, I simply open up the pantry, and am instantly reminded of the pleasures yet to come- long, warm days and cool summer cocktails. Stored in the dark, among the cans and bottles on the bottom shelf, is a large eight quart jar filled with quince ratafia ‘to be.’ It has been sitting in there for three months now with the intention of being there for another five.
But what fun is that? Testing and tasting is part of the cooks business and education. So, for the sake of the picture and my curiosity, I made a couple of cocktails last week to celebrate the Ratafia’s three month infusion in my pantry. The perfume was already present. The color is rich persimmon, just like the jelly. I have made this Ratafia once before and did manage to let it age for a year. I am surprised to find so much depth of color and flavor after just these past months. Cocktails made from quince Ratafia have such an exotic perfume that just a squeeze of Meyer lemon is all that is needed when seving it over ice. You could add a splash of sparkling mineral water as well. Garnish with a slice of lemon, put your feet up and let the evening roll on in.
My friend Carol shared this recipe with me. The batch that got me hooked was aged for a year. She confirms that the flavor is directly affected by the ripeness and freshness of the quince. When they are at their absolute peak of giving off their perfume it is best to make your Ratafia. Ratafia is a liqueur most likely found in French farmhouses- farmers using the plentiful nuts and local stone fruits growing on their land. The Italians make a similar liquer using lemons-limoncello. Basically, you just infuse the fruit with sugar (and spices if you wish,) pour in the alcohol and let it ripen for a few months in a cool, dark place.
Carol’s Quince Ratafia
