It is a lovely fact of our neighbourhood that every autumn we are bombarded with bags of quinces from the locals. It’s also pear season, and we use all the parts of the pear, even the cores – they have so much residual sugar. Each year we tap pine trees for their sap in early spring and save it to make this dish in autumn. The pine sap is strong and astringent. If the sap isn’t flowing, we use four green eucalyptus leaves for flavouring the quinces instead – steep the leaves in the poaching water and add the quinces. You can order whey from a dairy, or collect it yourself if you are making butter, cheese or yoghurt at home.
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