An original quince drink made in Aveyron.
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Preparation : the "quince-water" is an alcohol made with quinces. The quinces are gathered at the end of September on the Causses and in the Tarn Valley in the department of Aveyron. The quinces are first cooked slowly, then macerated before being distilled. You obtain a sweet and light alcohol that will remind you the traditional "quince-paste" taste. Six kilos of quinces are necessary to obtain one litre of this quince-water.
Tasting : this light alcohol is drunk as an aperitif or a digestive, pure or by adding a sparkling wine as the french "Champagne". You can also use it with a cream cheese or to perfume your favourite desserts.
Recipe: in a fruits salad (4 persons), pour 2 spoons of this quince liquor and then let the fruits be impregnated, serve cold!
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