Stuffed Quinces Recipes

STUFFED QUINCES

Stuffed Quinces image

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

Ingredients

2 large quinces (each weighing about 1 pound)
1 medium onion, chopped
1 1/2 tablespoons vegetable oil
3 tablespoons pine nuts
7 ounces lean ground lamb or beef
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
Salt and black pepper

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.

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