Stuffed Quinces

Name: Stuffed Quinces
Yield: serves 4
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

December 9, 2011

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).

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