I’ve stewed the chopped up Quince fruit, simmered to soften, crush to a pulp and sieve the fruit to extract a gorgeous pink coloured juice. I’ve added neat Gin to the juice in equal parts but within a few days, the Gin has gelled. Why would this be?

Serve this lattice-topped, shortcrust pasty warm with custard - if you don't have quinces make up the weight with apples or pears Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. I’ve used 50ml of this ‘liqueur’ mixed with lemonade and ice and it’s fabulous and with a very gentle pink tinge. I liked Whitley Neill Quince Gin in a Gin and Tonic, but I did find it a touch too sweet if using a tonic water like Schweppes for example. Paired with a less sweet tonic water, Whitley Neill Quince Gin adds more and the end result is actually quite beautiful. It’s sweet, with apple and pear facets and a pleasant bitter finish. You really have to look for the juniper there, but it’s a good drink in its own right. Try a Gin and Soda for an easier party pour that keeps the quince and gin character at the fore. Overall, Whitley Neill Quince Gin Chop up your two clean quinces as small as you can be bothered to do. I removed the small core and the pips. Once they’re all chopped up, add them to your large jar and top up with 30g of sugar. Put the lid on your jar and give it a good shake.The aroma of Whitley Neill Quince Gin is quite lovely. Lots of quince— its has some hints of Honeycrisp apple, round soft notes of canned Bartlett pear and a spiced juniper note. In other words, it’s immediately recognizable as quince and gin. This makes two preserves in one, as pulp left over from making the jelly is used to make quince paste, also known as 'membrillo' in Spain The quinces must be thoroughly tender before being removed from the syrup. Remove the quince halves with a draining spoon, reserving a little of the syrup for moistening the fruit as you serve it. Keep the rest, refrigerated, for poaching other fruits. (Lightly perfumed, it will work for both apples and pears.) Set the quinces aside to cool.

The bottling technique: Add your spirit to a Kilner jar or another sealable container. Make sure your kit is clean and sterile to avoid the spirit going bad. Then add your infusing ingredient and leave it to leach into the spirit. Here's a rough time guide:Leave strong chilli, vanilla, cardamom or citrus for less than a day.Hardy spices and strong-flavoured veg will need five to seven days.Berries and strong fruit can take around three to four weeks to impart as much flavour as possible.Milder ingredients like apple or florals will take up to a month. Nutrient information is not available for all ingredients. Amount is based on available nutrient data.If I had a box of fruits appear on my doorstep, I would certainly have a go at making quince jelly to eat with cheese. And I wouldn’t stop at the firm Spanish cheeses that this slightly gritty amber spread traditionally accompanies. The sweet paste shines with goat’s cheeses and blues alike. I like the idea of making a tiny parcel of blue cheese, wrapping it in pastry and serving it with membrillo, as quince paste is known, on the side.

Layer up quince laced with madeira wine and creamy Greek yogurt for a great autumnal dessert. Top the fool with toasted hazelnuts for added crunchA fruity gin that combines the quinces natural balance of tart and sweet flavouring, reminiscent of pear & sour apple, with the smooth traditional base of our London Dry Gin. The overall effect is a bright and zesty gin with hints of juniper, coriander and aromatic floral notes.