Quince Cooked in Pine Sap with Whipped Brie

Preparation info

  • Recipe for

    Four

    Appears in

    Biota

    By James Viles

    Published 2016

    • About

    Method

    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