Quince Liqueur - Ratafia de Coigns

Mash some very ripe quinces and take care to remove the pips and cores; macerate pulp for three days in a jar; then squeeze out all the juice; measure it, and mix it with an equal quantity of brandy; add six ounces of sugar to each quart of the mixture, some cinnamon and cloves; leave it to infuse two months; then filter it and bottle it. This liqueur becomes more excellent the longer it's kept.