Stuffed Quinces

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	50 mins
Total Time	7 hrs 10 mins
Course	Dessert
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Rub the fur off the quince, cut in half crosswise and remove the seeds with a knife and teaspoon. Sprinkle each half with a teaspoon of sugar and refrigerate for at least six hours. This is to ensure that the quince has a beautiful yellow color.
Squeeze the lemon, chop the walnuts, peel and grate the apples.
Boil a light syrup from 200 ml of water with 100 g of sugar, the lemon juice and the cloves.
Mix the grated apple with the chopped walnuts and add sugar if necessary. Pour the apple mixture into the quince hollows. Put in a large dish, pour the sugar syrup over them and let simmer in the preheated oven for 50 minutes at 190 degrees.
To serve, apply a thick strip of sour cream to each half of the quince.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.