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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Turkish and a real treat. I have substituted ground bison for ground lamb for a heart-healthier meal. I don't taste the difference, and it's half the cholesterol. Serve with rice pilaf. Ingredients:
2 quinces, each weighing about 1 pound |
1 onion, chopped |
1 1/2 tbsp extra virgin olive oil |
3 tbsp pine nuts |
7 oz ground bison |
1 tsp ground cinnamon |
1/2 tsp allspice |
1 freshly ground black pepper |
Directions:
1. Wash the quinces and rub off the light down that may cover their skin. Cut in half. Put them on a piece of foil and a baking sheet, cut side down, and bake at 325 for 1 hour or so, until they feel soft when you press them. Check every 10 minute after they've been in the oven for 45 minutes.
2. For the stuffing, fry the onion in the oil until soft. Add the pine nuts and stir until golden.
3. Put the ground meat in a bowl and add the spices. Mix well and work to a smooth paste with your hands. Add the onions and pine nuts and work them together into a paste.
4. When the quinces are cool enough to handle, remove the cores. Scoop out about 1/3 of the pulp and mix into the meat mixture.
5. Heap a quarter of this mixture into each quince half and press down.
6. Return the stuffed quince halves to the backing sheet and bake at 350 for 30 minutes.
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