flipQuince ratafia
Quince ratafia
Why this dish? In the salons Marivaux frequented, small glasses of ratafia, homemade liqueurs, were offered after supper to prolong conversation. Quince ratafia, an autumn fragrance preserved, kept the fruit's essence all winter — a domestic art of the time.
An amber liqueur obtained by infusing quince's perfume in sweetened brandy. Sweet and fragrant, it keeps for months and is served as a delicate digestif.
In the salons, after supper, the ladies were offered a small glass of ratafia, that liqueur one prepares by letting the fruit confide its soul to the brandy. I kept a flask of quince, whose autumn perfume lasts all winter. It is sweet, it is amber, and it pleasantly loosens conversation without clouding judgment — or so one claims.
- •Ripe quinces — two or three (flavor)
- •Brandy — one bottle (maceration and preservation)
- •Sugar — in proportion (sweetness)
- •Cinnamon and clove — a little (spices)
Quince ratafia
An amber liqueur obtained by infusing quince's perfume in sweetened brandy. Sweet and fragrant, it keeps for months and is served as a delicate digestif.
Why this dish? In the salons Marivaux frequented, small glasses of ratafia, homemade liqueurs, were offered after supper to prolong conversation. Quince ratafia, an autumn fragrance preserved, kept the fruit's essence all winter — a domestic art of the time.
In the salons, after supper, the ladies were offered a small glass of ratafia, that liqueur one prepares by letting the fruit confide its soul to the brandy. I kept a flask of quince, whose autumn perfume lasts all winter. It is sweet, it is amber, and it pleasantly loosens conversation without clouding judgment — or so one claims.
Ingredients (period version)
- Ripe quinces — two or three (flavor)
- Brandy — one bottle (maceration and preservation)
- Sugar — in proportion (sweetness)
- Cinnamon and clove — a little (spices)
Ingredients
- Ripe quinces — 2 (grated) (flavor)
- Brandy or neutral alcohol at 40% — 500 ml (maceration and preservation)
- Sugar — 200 g (sweetness)
- Cinnamon — 1/2 stick (spice)
- Clove — 1 (spice)
Method
- Wash and coarsely grate the quinces without peeling (discard the hard core and seeds).
- Place the gratings in a jar with the brandy, sugar, cinnamon, and clove.
- Seal and let macerate for 6 to 8 weeks away from light, shaking the jar once a week.
- Strain through a fine cloth, pressing well, then bottle.
- Let age a few more weeks before serving in very small glasses, well chilled.
How it was made : Ratafia referred to any liqueur of fruits or flowers macerated in sweetened brandy, made at home to preserve seasonal flavors. Served to seal an agreement ("rata fiat"), it accompanied the end of meals and salon visits. Quince, a very fragrant autumn fruit inedible raw, was ideal for such preserves.
The contemporary twist : A few drops over vanilla ice cream, or in a cocktail topped with sparkling water and a lemon zest.
Marivaux · Charactorium
