Quince punch

Quince punch

Based on 6 ratings

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
60
min.
Resting

Ingredients

Servings:-8+
350 g quince
700 ml water
300 g sugar
vanilla bean
cinnamon sticks
star anise
lemon
750 ml Prosecco (dry)
50 ml Cointreau
ice for serving
Metric
Imperial

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 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 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!