Stuffed Quinces

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 6 medium quinces, cut off the tops,scoop out the core and most of the quince flesh,reserve 1 cup of the flesh (a melon baller does a good job)
• 1 medium onion, finely chopped
• 1/4 cup butter
• 1 lb lean ground beef or 1 lb veal
• 1/4 cup water
• 2 tablespoons raw rice
• 1/2 teaspoon cinnamon
• salt and pepper
• 2 teaspoons sugar
• 1 cup water
• 1/4 cup lemon juice
• 1/4 cup brown sugar

Recipe

• 1 put half the butter in a fry pan and saute the onions until soft.
• 2 add meat, stir until the pink disappears and add 1/4 cup water, rice and cinnamon.
• 3 add salt& pepper to taste and remove from heat.
• 4 sprinkle the sugar between the inside of each scooped out quince, fill with the meat mixture and divide remaining butter equally, put their tops back on.
• 5 place 1 cup of water in a pan that will hold the 6 quinces side by side.
• 6 put quinces in the pan.
• 7 put about a cup of the quince flesh that you reserved around the quinces in the water.
• 8 cover tightly with a lid and over medium heat bring to a simmer, lower heat and cook gently for one hour, don't let them burn if necessary add a bit of water.
• 9 add vinegar and lemon juice to liquid in the pot and stir tilting the pot to mix.
• 10 cook for about another 45 minutes or until quinces are tender, baste occasionally during cooking.
• 11 remove quinces carefully to serving dish and keep hot.
• 12 puree the pulp and remaining liquid, return to pan, reduce to half and adjust the sweet sour flavor.
• 13 pour sauce over the quinces and serve.