Materials
4 quinces – hollowed out
300 g lean ground beef
1/2 cup of rice
50 g butter
1 teaspoon of peanuts
1 teaspoon currants - cleaned
1 onion - grated
1 teaspoon allspice
2 cloves
1 teaspoon of salt
1 teaspoon red sweet ground pepper
Preparation of
Add a dessert spoon of salt to 3 cups of water and bring to the boil.
Add the quinces and boil for around 15 minutes.
Sauté the pine nuts in the melted butter in a separate pan until they turn golden, then add the grated onion and ground meat.
Sauté the ground meat until golden.
Add the rice, currants, salt, allspice, ground paprika and cloves to the mixture.
Cook the mixture after adding a cup of water from the water in which the quinces were boiled. The rice should not be fully cooked.
Fill the quinces with the prepared filling, and place them on a deep baking tray.
Add another half a cup of water from the water in which the quinces were boiled to the tray. Cover with a lid and bake the quinces in the oven at 180oC/350oF until tender.
