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
- 3 quince (s)
- 4 apples
- 1 lemon (s)
- 200 g suar
- 50 g walnuts
- 6 carnation (s)
- 200 g sour cream
Print Recipe
Pin Recipe 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.
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