Molasses Stuffed Quince Recipe

"Molasses Stuffed Quince", which was found in Ottoman Cuisine sources in the 16th century, consists of stuffing large sized quinces hollowed out with the stuffing resulting from roasting ground lamb, onion, quince puree, rice pilaf and spices, and baking with the addition of molasses.

You can prepare other Deraliye Restaurant recipes, from starters to desserts, at home, as well as molasses stuffed quince, the recipe of which we received from chef Uğur Kuş along with its tips in the shoot we held exclusively for Yemek.com .

How to Make Molasses Stuffed Quince Recipe?

• Cut off the bottom and top parts of two large-sized quinces to be stuffed.
• In order for it to lie flat on the serving plate, set aside the bottom parts you cut to use as a lid when serving. Divide the tops of the quinces into four equal parts.
• Carve out the middle part of two large-sized quinces with a spoon or carver, being careful not to puncture the bases.
• Place the two rounded bottom parts of the quince, the two hollowed-out quinces, and the eight slices of quince that you cut into equal pieces, into a pot. Add enough water to cover them and boil them over medium heat for about 10 minutes.
• Divide the other large size quince that you have peeled into four equal parts, remove the seed parts and grate it with the thick side of the grater.
• Sauté the grated quince in a small pan until its sugar is released and puree it.
• Chop the onion into small pieces. Melt the butter in a separate pan. Sauté the onion in butter until it acquires a light colour.
• Add minced lamb, ground almonds, currants, pistachios, salt, black pepper, thyme and rosemary and fry the sautéed onions until the minced meat absorbs its water.
• Stuff the stuffing that you have mixed with rice pilaf and sautéed quince puree into the inside of the quinces that you have strained from the boiling water.
• Pour a tablespoon of molasses over the stuffed quince you put in the baking dish. Bake in a preheated oven at 200 degrees with half heat and half steam setting for about 15 minutes.
• After sautéing the boiled quince slices with the remaining molasses over medium heat, place them on serving plates. Take the stuffed quince out of the oven and place it on serving plates. Serve hot without waiting. Share with your loved ones.