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Bosnian Stuffed Quince with Walnuts
Punjene Dunje sa Orasima
A delightful dessert featuring tender poached quinces filled with a fragrant mixture of ground walnuts, sugar, and cinnamon, often served with a light syrup.
🧂 食材
- 4 medium Large quinces(about 2 pounds total)
- 500 ml Water(for poaching)
- 200 g Granulated sugar(divided, for syrup and filling)
- 1 tbsp Lemon juice(fresh)
- 150 g Ground walnuts
- 1 tsp Ground cinnamon
- 50 g Optional: Chopped walnuts(for garnish)
👨🍳 步骤
- 1
In a large pot, combine 500ml water, 100g of the sugar, and the lemon juice. Bring to a boil.
- 2
Peel the quinces, cut them in half, and carefully remove the cores. You can use a melon baller or a small spoon. As you prepare them, drop the quince halves into the boiling syrup to prevent browning.
- 3
Reduce the heat to low, cover the pot, and simmer the quinces for 45-60 minutes, or until they are tender when pierced with a fork. The quince should turn a beautiful pink color.
- 4
While the quinces are poaching, prepare the filling. In a medium bowl, combine the ground walnuts, the remaining 100g sugar, and the ground cinnamon. Mix well.
- 5
Once the quinces are tender, carefully remove them from the syrup and place them cut-side up in a baking dish. Spoon the walnut mixture into the hollowed-out centers of each quince half.
- 6
Pour a few tablespoons of the poaching syrup over the stuffed quinces. Bake in a preheated oven at 180°C (350°F) for 15-20 minutes, or until the filling is lightly golden and fragrant.
- 7
Serve the stuffed quinces warm, drizzled with extra poaching syrup. Garnish with chopped walnuts if desired.
💡 专业技巧
- ✓Quinces can be tough to peel; use a sharp peeler and be careful.
- ✓The poaching liquid will become a delicious syrup. You can adjust the sugar to your preference.
- ✓If you prefer a softer filling, you can mix a tablespoon of butter into the walnut mixture.
✨ 创意变奏
为您的创意版本提供灵感
- Add a tablespoon of rose water or orange blossom water to the syrup for an extra floral note.
- Some recipes include a small amount of ground cloves in the walnut filling.