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Ingredients for Stuffed Quince with Molasses Recipe
- 3 medium sized quinces
- 1 teaspoon of saffron
- 400 g cubed lamb
- 1 coffee cup of wheat
- 1 tablespoon of currants
- 1 tablespoon of bell pepper pistachios
- 1 teaspoon of cinnamon
- 1 teaspoon of salt
- Half a teaspoon of black pepper
- 1.5 tablespoons of butter
For the molasses sauce:
- 1 glass of molasses
- 1 tablespoon of butter
- 1 glass of water
For the topping:
- Chopped parsley- Mixture of dill
How to make Stuffed Quince with Molasses?
- Peel the quinces. Cut the quince crosswise, leaving one finger of space from the top. Remove the hard part and seeds in the middle. Place the quinces in the pot. Add enough saffron water to cover it. Boil the quinces for 15 minutes. Boil the wheat to a firm consistency, soak the currants in warm water.
- Melt 1 tablespoon of butter in a pan and fry the meat cut into small pieces of green lentils. Add the boiled wheat, the currants you have kept in water, the pine nuts, salt and pepper. Continue roasting for another 10 minutes.
- Place the boiled quince in an oven dish. Spread the remaining half tablespoon of butter, which you have softened at room temperature, into the spaces in the middle, and sprinkle with cinnamon. Share the meat mortar as well.
- Transfer the molasses sauce material to a separate saucepan and bring it to a boil. Pour this boiled mixture over the stuffed quince. Cover the baking dish with greaseproof paper. Bake in a preheated 200 degree oven for 30 minutes. Take it out of the oven, sprinkle it with the parsley-dill mixture and serve it hot.
Include the famous quince stuffing recipe, which is prepared with ground beef instead of lamb, in your notes.
