Quinces stuffed with minced meat, white wine and vegetables
Portions: 6 persons | Preparation: 140 minutes
Stuffed quinces with minced meat and vegetables certainly sounds very unusual. This dish is really delicious. After baking, the fruit is very fragrant and tender, the sweet and sour taste goes perfectly with the spicy filling of beef, vegetables and pistachios. They are first boiled, then filled with the fried mixture and cooked in the oven for a long time. This creates a unique combination that is incredibly delicious and aromatic.
Please review recipe:
- 10 quinces, small
- 1 lemon
- 1 onion
- 1 leek
- 1 carrot
- 1 clove garlic
- 50 g pistachios, peeled
- 50 g raisins
- 6 tbsp olive oil
- 400 g minced beef
- 200 ml White wine, dry
- Salt, to taste
- Black pepper, to taste
- ½ tsp chili pepper
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 tbsp dried thyme
- 100 g hard cheese
- Cut off the top third of the quinces.
- Carefully remove the flesh, leaving a 5-7 mm thick fruit wall.
- Finely grate the zest of the lemon and squeeze the juice.
- Put the quinces with the cut off lids in a large saucepan.
- Water pour over it and add lemon juice.
- Bring the water to a boil.
- Simmer for about 20-30 minutes until the fruit is soft.
- Drain, pat dry and leave to cool.
- Peel the vegetables.
- Garlic, Finely chop the pistachios and sultanas.
- Dice the onions, leeks, carrots and quince pulp into small cubes.
- Heat 2 tablespoons of oil in a frying pan.
- Add all the vegetables and quinces to the pan.
- Stir for 5 minutes cook until golden.
- Add the minced meat, stir well and sauté for a further 5-7 minutes.
- Pour 50 ml of wine into the pan.
- Let stew on a high heat for a further 2 minutes.
- Pistachios, sultanas, Lemon zest, salt, pepper and the other stir in the spices.
- Cook the filling for a further 2 to 3 minutes and then remove from the heat.
- Finely grate the cheese and mix with the filling.
- Preheat the oven to 180°C.
- Place the quinces in a deep baking tray.
- Add the minced meat filling and cover with the lids you cut off.
- Pour the remaining wine and the remaining oil into the baking tray.
- Cover the baking tray tightly with aluminum foil and prepare in the oven for 30 minutes.
- Then remove the foil and bake for a further 30 minutes.
- Then take the stuffed quinces out of the oven and serve immediately.
- cutting board
- lemon squeezer
- frying pan
- baking sheet