👨‍🍳 作り方

1. 1

   Preheat oven to 375°F (190°C).

   💡 プロのコツ: Ensure oven is fully preheated before baking.
2. 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.

   💡 プロのコツ: Be careful not to scoop too deep, leaving about a 1/4-inch shell.
3. 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. 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. 5

   Spoon the walnut filling generously into the cavities of the quince halves. Press the filling down gently to ensure it's packed.

   💡 プロのコツ: Don't overfill, but ensure the cavities are well-packed.
6. 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.

   💡 プロのコツ: The water prevents the quince from drying out during baking.
7. 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

   💡 プロのコツ: You can baste the quince with the pan juices halfway through baking for extra moisture.
8. 8

   Once baked, remove from the oven and let cool slightly. Garnish with fresh pomegranate seeds before serving.

   💡 プロのコツ: Pomegranate seeds add a burst of color and a slight tartness.