Stuffed quince recipe
I am not the type to cook or eat fancy food, I am more of a down to earth girl. Give me a bowl of hot soup or a piece of grilled chicken and a salad and I’m good. But one day a few quince fruit magically showed up on our table and I’m then presented with a challenge.
I never knew what to do with quince other than make some jam or dip them in sugar and eat them raw. I was not in the mood for any so I decided to do some research and see what people do with this kind of fruit. Turns out quince is quite popular in some cultures and stuffed quince recipe is served in many fancy restaurants, with a diversity of meat types, from lamb to veal or even chicken. I thought I should give it a try and get fancy too.
The most popular stuffed quince recipe seems to be the one with lamb but I am definitely not a lamb person so veal seemed more appropriate to me. You can obviously use your preferred meat.
Stuffed quince with veal in a sweet and sour sauce, sprinkled with pomegranate seeds is a delicious dish and a stylish addition to a festive dinner. This recipe is food for soul that any gourmet will enjoy and a wealth of flavors and color.
Stuffed quince recipe with veal and pomegranate
- 400 gr = 14 oz minced veal/lamb/chicken meat
- 1 crushed garlic clover
- 1 chili pepper
- 1 bunch coriander
- 40 gr = 1.5 oz grated ginger
- 2 medium onions
- 1 egg
- 4 quince
- 1/2 lemon juice
- 3 tablespoons olive oil
- 2 tablespoons pomegranate sauce
- 2 tablespoons sugar
- 500 ml = 17 oz chicken soup
- 1/2 pomegranate seeds
- salt and pepper to taste
- In a bowl mix meat, garlic, chopped chili pepper, coriander, half the ginger, half the onion, egg, salt and pepper
- In a bowl with water add 1/2 lemon juice
- Peel the quince, take the seeds out and pick the flesh until the fruit is approx 1,5 cm = 0.5 oz thick
- Keep the flesh
- Keep the quince in water with lemon until finish preparing the rest of ingredients
- Stuff the quince with the meat mixture
- Preheat the oven at 190 C = 375 F
- Mash the quince flesh into a puree
- Put olive oil in a saucepan, add the rest of ginger, onions and quince puree and cook for 10 min.
- Add pomegranate sauce, sugar, 1 spoon lemon juice, salt and pepper to taste
- Add half the chicken soup and bring to boiling point
- Add the stuffed quince and the rest of the chicken soup (make sure it's also hot)
- Cover the pan and transfer to oven for 30-35 minutes
- It's done when the quince is soft and the sauce is thick
- Leave in the pan for 15-20 minutes then sprinkle pomegranate seeds and coriander or parsley
- The dish works very well with pita bread, rice or cous-cous
- I love some pickled cauliflower as a side dish