Quince punch

Name: Quince punch
Prep time: 1200 s
Total time: 1200 s
Yield: 8 Servings
Ingredients: 350 g quince; 700 ml water; 300 g sugar; 1 vanilla bean; 2 cinnamon sticks; 2 star anise; 1 lemon; 750 ml Prosecco (dry); 50 ml Cointreau; ice for serving

Based on 6 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-8+

350 g	quince
700 ml	water
300 g	sugar
1	vanilla bean
2	cinnamon sticks
2	star anise
1	lemon
750 ml	Prosecco (dry)
50 ml	Cointreau
	ice for serving

Metric

Imperial

How-To Videos

Utensils

large punch bowl
large saucepan with lid
slotted spoon
cutting board
knife

Enjoy with

Panettone
A sweet and citrusy Italian classic that will work excellently with the warming spices and crisp Prosecco used in this punch.

Nutrition per serving

Cal
276

Protein
1g

Fat
0g

Carb
49g

Step 1/3

Cut off quince stems, peel, quarter, core, and cut into chunks.

350 g quince

cutting board
knife

Cut off quince stems, peel, quarter, core, and cut into chunks.

Step 2/3

Add water, sugar, vanilla bean, cinnamon sticks, star anise, and quince to a large saucepan. Bring to a boil, then reduce heat, cover with lid and let simmer for approx. 10 min. Remove from heat, transfer quince to a plate, and leave to cool completely for approx. 1 hour.

700 ml water
300 g sugar
1 vanilla bean
2 cinnamon sticks
2 star anise

large saucepan with lid
slotted spoon

Add water, sugar, vanilla bean, cinnamon sticks, star anise, and quince to a large saucepan. Bring to a boil, then reduce heat, cover with lid and let simmer for approx. 10 min. Remove from heat, transfer quince to a plate, and leave to cool completely for approx. 1 hour.

Step 3/3

When syrup and quince have cooled completely, slice lemon, and add to a large punch bowl along with quince, some of the syrup, and top with Prosecco and Cointreau. Serve with ice and enjoy!

1 lemon
200 ml syrup
750 ml Prosecco
50 ml Cointreau
ice for serving

large punch bowl

When syrup and quince have cooled completely, slice lemon, and add to a large punch bowl along with quince, some of the syrup, and top with Prosecco and Cointreau. Serve with ice and enjoy!