the autumn harvest was a necessary and comforting household tradition. Across the countryside of Eastern Europe and the Mediterranean, families relied on simple methods to capture the flavors of the season so they could be enjoyed during the long, cold winter. One of the most cherished old-world traditions is making a slow-infused fruit liqueur.
At the center of this practice is the quince. Looking like a cross between a bumpy apple and a large pear, the raw quince is rock-hard, sour, and covered in a soft fuzz. However, when treated
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