Put the chopped quinces in a pan with the lemon juice. Add the rosemary (keeping a sprig aside for later). Bring to the boil, reduce heat and simmer gently until soft.
We offer short cooking courses in French and modern European cuisine in the heart of the French countryside. No experience necessary. We cater for everyone who has an interest in good food and wines. The school takes place in a 16th century stone longere and accommodation is also available in local gites at preferential rates.