Quince Cooked in Pine Sap with Whipped Brie

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    By James Viles

    Published 2016

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    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