Quinces stuffed with minced meat, white wine and vegetables
Ingredients
- 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
Utensils
- pan
- knife
- cutting board
- grater
- lemon squeezer
- tablespoon
- frying pan
- baking sheet
Instructions
- 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.
