Although I’m not a big fan of quinces, I still fell in love with the recipe for stuffed quinces from the book Jerusalem by Y. Ottolenghi and S. Tamimi. Except that quince season was over when I got the book, so I had to wait patiently.
But that’s it, there are quinces and so I finally made this superb recipe. And you know what, I had a blast!
It’s really delicious!
The only drawback to this recipe is the time spent hollowing out the half quinces. I had somewhat underestimated the stain and suddenly, we ate a little late. But whatever, it’s worth it.
400g ground beef (or lamb)
1 clove of garlic
1 bird pepper
1/2 bunch coriander
1 tsp four spices
1 large egg
Chop the onion, garlic and chilli.
Grate the ginger.
Finely chop the cilantro with the stems.
4 beautiful quinces
8 cardamom pods
1 tbsp pomegranate molasses
1 tsp brown sugar
50 cl chicken broth
Peel and cut the ends of the quinces.
Cut them in half, then remove the seeds.
Hollow out the inside with a Parisian spoon until you have 1.5 cm of flesh.
Place them gradually in a saucepan of lemon water so that they do not blacken.
In a food processor, put the flesh of the quinces, the onion and the ginger.
Pour a good drizzle of olive oil in a frying pan and brown this mixture and the crushed cardamom seeds for about 12 minutes.
Add the molasses, 1 teaspoon lemon juice, sugar and broth.
Preheat the oven to 200°C.
Pour this sauce into a large dish.
Fill the quinces with the stuffing and arrange them on the sauce.
Cover with aluminum foil and bake for 25/30 minutes.
At the end of this time, remove the aluminum foil and leave to cook for about 10/15 minutes.
The quinces should be soft.
Serve with coriander leaves, pomegranate seeds.
To finish: this dish reheats very well.
Pomegranate molasses can be found in Lebanese grocery stores. It is possible to make it by reducing pomegranate juice over very low heat. if you don’t have one, the dish will still be good.