December is here in all it’s crisp, cold glory, Christmas is just around the corner and a little bit of luxury never goes amiss. It’s also traditionally a time of dairy and booze, quite often combined and I’m here to enable you whether you’re toasting the season or trying to steel yourself for wrapping your gifts. This recipe uses the quince rum I made back in autumn, but in the interests of making this a treat for everyone I tested it on regular rum and on a non alcoholic version using hot apple juice and enjoyed them all.
It’s deliciously decadent, very warming and incredibly easy to do. Make a batch of the butter and keep it in the fridge for when people drop by. It’ll go nicely with a mince pie and it’ll impress people much more!