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Stuffed Quince with Walnut-Honey Filling
A delightful dessert or sweet side dish, these stuffed quinces are tender and aromatic. Quinces are hollowed out and filled with a mixture of chopped walnuts, honey, and warming spices, then baked until soft and caramelized.
🧂 Ingredientes
- 4 medium Quinces
- 1 cup Walnuts(chopped)
- 4 tbsp Honey(plus more for drizzling)
- 1 tsp Cinnamon
- 0.25 tsp Ground Cloves
- 2 tbsp Lemon Juice
- 1 cup Water
- 0.5 medium Lemon(sliced)
👨🍳 Instruções
- 1
Preheat oven to 175°C (350°F). Prepare a casserole dish with a lid or cover it with foil.
- 2
In a medium bowl, combine the chopped walnuts, honey, cinnamon, ground cloves, and 1 tablespoon of lemon juice. Mix well.
- 3
Halve the quinces lengthwise. Remove the core and discard. Hollow out each half to create a cavity of about 2-3 inches deep. As you work, dip the quince halves in a bowl of water with the remaining lemon juice to prevent browning.
- 4
Reserve the scraped-out quince flesh from two of the halves, chop it finely, and add it to the walnut-honey mixture. Stir to combine.
- 5
Spoon the filling generously into the hollowed-out quince halves.
- 6
Place the stuffed quince halves into the prepared casserole dish. Pour the water into the dish and add the sliced lemon.
- 7
Cover the dish tightly and bake for 1 to 1.5 hours, or until the quinces are tender when pierced with a knife. The cooking time will vary depending on the size and ripeness of the quinces.
- 8
Serve warm, drizzled with extra honey if desired.
💡 Dicas Profissionais
- ✓If quinces are very hard, you can par-boil them for 10-15 minutes before stuffing and baking.
- ✓Pistachios can be used as a substitute for walnuts.
- ✓A splash of brandy or rum can be added to the filling for an adult twist.
✨ Ideias de Variações
Inspiração para sua própria versão desta receita
- Add a tablespoon of orange zest to the filling for a citrusy note.
- Stuff with a mixture of rice, dried fruit, and spices for a more substantial dish.
- Serve with a dollop of vanilla yogurt or whipped cream.