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Stuffed Quince with Walnut and Herb Filling
A unique and flavorful dish where tender quince halves are baked and filled with a savory mixture of ground walnuts, fresh herbs, and aromatic spices. This dish balances sweet and savory notes, showcasing the Georgian appreciation for incorporating fruit into main courses.
🧂 Ainekset
- 6 medium Quince
- 1 cup Walnuts(finely ground)
- 3 cloves Garlic(minced)
- 1/2 cup Fresh Cilantro(chopped)
- 1/4 cup Fresh Parsley(chopped)
- 1 tsp Ground Coriander
- 1/2 tsp Ground Blue Fenugreek (Utskho Suneli)(optional, but recommended for authentic flavor)
- 1/2 tsp Ground Marigold(optional, for color and subtle flavor)
- 1 tsp Salt(or to taste)
- 1/2 tsp Black Pepper(freshly ground, or to taste)
- 1-2 Tbsp Red Wine Vinegar(or to taste)
- 1/4 cup Pomegranate Seeds(for garnish)
- 2 Tbsp Butter(for sautéing)
👨🍳 Ohjeet
- 1
Preheat oven to 375°F (190°C).
💡 Ammattilaisvinkit: Ensure oven is fully preheated before baking. - 2
Wash the quince thoroughly. Cut them in half and carefully scoop out the core and seeds, creating a cavity. You can reserve some of the scooped-out quince flesh to dice and add to the filling.
💡 Ammattilaisvinkit: Be careful not to scoop too deep, leaving about a 1/4-inch shell. - 3
In a bowl, combine the ground walnuts, minced garlic, chopped cilantro, chopped parsley, ground coriander, blue fenugreek (if using), marigold (if using), salt, and pepper. Mix well. If you reserved some quince flesh, dice it finely and add it to the walnut mixture.
- 4
Add red wine vinegar to the walnut mixture and stir to combine. Taste and adjust seasoning, adding more vinegar if a tangier flavor is desired.
- 5
Spoon the walnut filling generously into the cavities of the quince halves. Press the filling down gently to ensure it's packed.
💡 Ammattilaisvinkit: Don't overfill, but ensure the cavities are well-packed. - 6
Place the stuffed quince halves in a baking dish. Add about 1/4 inch of water to the bottom of the dish to help steam the quince.
💡 Ammattilaisvinkit: The water prevents the quince from drying out during baking. - 7
Bake for 45-60 minutes, or until the quince is tender when pierced with a fork and the filling is fragrant. The exact time will depend on the size and ripeness of the quince.
⏱️ 45-60 minutes💡 Ammattilaisvinkit: You can baste the quince with the pan juices halfway through baking for extra moisture. - 8
Once baked, remove from the oven and let cool slightly. Garnish with fresh pomegranate seeds before serving.
💡 Ammattilaisvinkit: Pomegranate seeds add a burst of color and a slight tartness.
💡 Ammattilaisvinkit
- ✓For a richer flavor, you can lightly toast the walnuts before grinding them.
- ✓If you can't find blue fenugreek (utsukho suneli), you can omit it, but it adds a distinct Georgian aroma.
- ✓This dish can be served as an appetizer or a light main course with a side of rice or crusty bread.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- For a meatier filling, add finely minced cooked chicken or beef to the walnut mixture.
- A touch of honey or sugar can be added to the filling for a sweeter profile.
- Other dried fruits like apricots or raisins can be added to the filling.