Stuffed Quinces Recipe

Name: Stuffed Quinces
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium quinces, cut off the tops,scoop out the core and most of the quince flesh,reserve 1 cup of the flesh (a melon baller does a good job); 1 medium onion, finely chopped; ¼ cup butter; 1 lb lean ground beef or 1 lb veal; ¼ cup water; 2 tablespoons raw rice; ½ teaspoon cinnamon; salt and pepper; 2 teaspoons sugar; 1 cup water; ¼ cup lemon juice; ¼ cup brown sugar

Servings: persons

6 medium quinces, cut off the tops,scoop out the core and most of the quince flesh,reserve 1 cup of the flesh (a melon baller does a good job)
1 medium onion, finely chopped
¼ cup butter
1 lb lean ground beef or 1 lb veal
¼ cup water
2 tablespoons raw rice
½ teaspoon cinnamon
salt and pepper
2 teaspoons sugar
1 cup water
¼ cup lemon juice
¼ cup brown sugar

1
Put half the butter in a fry pan and saute the onions until soft.
2
Add meat, stir until the pink disappears and add 1/4 cup water, rice and cinnamon.
3
Add salt& pepper to taste and remove from heat.
4
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.
5
Place 1 cup of water in a pan that will hold the 6 quinces side by side.
6
Put quinces in the pan.
7
Put about a cup of the quince flesh that you reserved around the quinces in the water.
8
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.
9
Add vinegar and lemon juice to liquid in the pot and stir tilting the pot to mix.
10
Cook for about another 45 minutes or until quinces are tender, Baste occasionally during cooking.
11
Remove quinces carefully to serving dish and keep hot.
12
Puree the pulp and remaining liquid, return to pan, reduce to half and adjust the sweet sour flavor.
13
Pour sauce over the quinces and serve.

493

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 medium quinces, cut off the tops,scoop out the core and most of the quince flesh,reserve 1 cup of the flesh (a melon baller does a good job), 1 medium onion, finely chopped, ¼ cup butter, 1 lb lean ground beef or 1 lb veal, and more.

Yes, Stuffed Quinces falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Quinces

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