👨‍🍳 作り方

1. 1

   Preheat oven to 375°F (190°C). Wipe quinces clean. Slice off the tops and bottoms. Halve them lengthwise. Scoop out the cores and seeds, leaving a ½-inch thick shell. Chop the scooped-out quince flesh and set aside. Place the hollowed-out quince halves in a bowl with 1 tsp lemon juice and water to prevent browning.

2. 2

   In a skillet, heat 1 tbsp olive oil over medium heat. Add the chopped onion and sauté until softened, about 8-10 minutes. Add the chopped quince flesh and cook for another 5-7 minutes until tender.

3. 3

   In a bowl, combine the ground lamb, uncooked rice, sautéed onion and quince mixture, chopped almonds, raisins, cinnamon, allspice, remaining 2 tsp lemon juice, 1 tbsp olive oil, salt, and pepper. Mix well with your hands until thoroughly combined.

4. 4

   Drain the quince halves. Loosely stuff each half with the lamb mixture, filling them to the brim but not packing too tightly. Place the stuffed quinces, cut side up, in a baking dish.

5. 5

   In the same skillet, heat the remaining 1 tbsp olive oil. Add the chicken stock, sugar, and remaining 1 tsp salt and pepper. Bring to a simmer.

6. 6

   Pour the simmering liquid around the stuffed quinces in the baking dish. Cover the dish tightly with foil.

7. 7

   Bake for 45-50 minutes, or until the quinces are tender when pierced with a knife and the lamb filling is cooked through. Remove foil for the last 10 minutes if you desire a slightly more caramelized top.

8. 8

   Garnish with pomegranate seeds, if using. Serve warm, spooning some of the cooking liquid over each stuffed quince.