Yield: 4 Servings
|4 larges||Quinces similar in size|
|¼ cup||Yellow split peas or green peas|
|1 \N||Onion; finely chopped|
|½ pounds||Ground meat (lamb or beef)|
|1 teaspoon||Tomato paste|
|⅓ cup||Vinegar or lemon juice|
|1 tablespoon||Butter; melted|
|¼ teaspoon||Saffron; dissolved in:|
|1 tablespoon||Hot water|
From: Sarah Henderson <sehender@...> Date: Mon, 13 Sep 1993 19:21:14 -0700 (PDT) From _Food of Life_.
Wash quinces, cut off tops and hollow out(scoop out seeds and some pulp), leaving ½ inch pulp on all sides. Save tops and set fruit aside. Cook split peas in 2 cups water for 30 minutes over medium heat, then drain. OR cook green peas in ¼ cup water for 10 minutes and drain.
Brown onion and meat in 2 Tbsp. oil. Add tomato paste, 2 Tbsp. vinegar or lemon juice, split peas or peas, 1-½ tsp. salt, pepper, and cinnamon. Mix thoroughly. Fill quinces with stuffing, replace tops and place in greased baking dish.
Combine 1 cup water with remaining vinegar or lemon juice, sugar, ½ tsp.
salt, 1 Tbsp. butter, and saffron. Pour over the fruit. Cover and place in preheated 350 degree F oven. Bake 1-½ hours, basting occasionally with juices.
Check to see if fruit is done. Serve with bread, yogurt, and fresh herbs.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .