Stuffed Quinces Food
STUFFED QUINCES
This is truly exquisite. Quinces are now available for quite a long period in Middle Eastern and Asian stores. In this recipe, the fruits are stuffed with a meat filling and served hot. Quinces are hard and take a long time to cook in the oven before you can cut them up and stuff them, but you can do this in advance-even the day before. I used very large quinces because those were the ones available at the time, but you can use 4 smaller ones, in which case the baking time will be less. Serve hot with rice pilaf (page 193) or rice with chickpeas (Variation page 193).
Yield serves 4
Number Of Ingredients 8
Steps:
- Wash the quinces and rub off the light down that covers their skin in patches. Put them on a piece of foil on a baking sheet and bake in an oven preheated to 325° F for 1 to 2 hours (the time varies considerably), until they feel soft when you press them.
- For the stuffing, fry the onion in the oil until soft. Add the pine nuts and stir, turning them over, until golden. Put the ground meat in a bowl and add the cinnamon, allspice, salt, and pepper. Mix and work well to a smooth paste with your hands. Add the fried onions and pine nuts and work them into the paste.
- When the quinces are cool enough to handle, cut them open lengthwise through the stem end. Remove the cores with a pointed knife and discard them. With a pointed spoon, scoop out about one-third of the pulp and mix it into the meat mixture. Heap a quarter of this mixture into each quince half and press it down.
- Return the 4 stuffed quince halves to the baking sheet and bake at 350°F for 30 minutes.
STUFFED QUINCES
Very interesting Dish! The Japonica Quince (most common in north america and Japan) are smooth and apple shaped. The original Turkish and European type are fuzzy and more pear shaped. both are good. If using the fuzzy variety scrub off the fuzz before proceeding. This is an excellent surprise first course to a dinner Party.
Provided by Bergy
Categories Vegetable
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Put half the butter in a fry pan and saute the onions until soft.
- Add meat, stir until the pink disappears and add 1/4 cup water, rice and cinnamon.
- Add salt& pepper to taste and remove from heat.
- Sprinkle the sugar between the inside of each scooped out quince, fill with the meat mixture and divide remaining butter equally, put their tops back on.
- Place 1 cup of water in a pan that will hold the 6 quinces side by side.
- Put quinces in the pan.
- Put about a cup of the quince flesh that you reserved around the quinces in the water.
- Cover tightly with a lid and over medium heat bring to a simmer, lower heat and cook gently for one hour, don't let them burn if necessary add a bit of water.
- Add vinegar and lemon juice to liquid in the pot and stir tilting the pot to mix.
- Cook for about another 45 minutes or until quinces are tender, Baste occasionally during cooking.
- Remove quinces carefully to serving dish and keep hot.
- Puree the pulp and remaining liquid, return to pan, reduce to half and adjust the sweet sour flavor.
- Pour sauce over the quinces and serve.
Nutrition Facts : Calories 311.8, Fat 15.4, SaturatedFat 7.9, Cholesterol 69.5, Sodium 113.5, Carbohydrate 29, Fiber 2.2, Sugar 11.3, Protein 15.9
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- Rinse off the quince to get rid of the fuzz and cut in half, vertically. Score around the seeds with a sharp knife and using a melon baller scoop out the flesh. Keep the quince flesh aside for the quince sauce. You should leave about 1 cm flesh around the edge and bottom. If the quince is very irregular and doesn’t stand on its own, remove a thin sliver from the bottom. Brush with a bit of lemon juice to avoid browning.
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