Stuffed Quinces Food

STUFFED QUINCES

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

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.