The name evokes France — and so it should. We’ve reconstructed a recipe we learned during the years we lived there, using quinces from the orchards around the manor. Quinces are grown all across Romania, but until now the products built around them have been few. We wanted to reinvent autumn’s yellow wonder.

Ingredients: quince, sugar, star anise, cinnamon, nutmeg.

Serving suggestion: serve alongside a slow-baked ham — cured with spices and finished in the oven — or roast pork. For a deeper flavour, warm the confit gently before serving. Pair with a green salad with pears and a honey-mustard dressing.

Natural product, no preservatives. 106 ml.