Stuffed Quinces Recipes

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FRIED QUINCES, IN THE MANNER OF THE COUNTESS



Fried Quinces, in the Manner of the Countess image

According to lore, this recipe finds its origins in the cookbook of one Philippina Welser, authored in 1545 in Augsburg, Germany. The 20-year-old woman, a commoner, placed her cookbook in her dowry when she married Archduke Ferdinand Hapsburg of Austria, Governor of Bohemia in 1557 in a secret ceremony.

Provided by THELASTBARON

Categories     German Recipes

Time 55m

Yield 6

Number Of Ingredients 10

1 tablespoon clarified butter
1 ⅓ pounds quinces - peeled, cored, and cut into wedges
½ cup all-purpose flour
1 tablespoon white sugar
1 pinch salt
½ cup dark beer
1 dash vanilla extract
2 teaspoons finely grated fresh lemon zest
3 tablespoons coconut oil, or as needed
3 tablespoons demerara sugar

Steps:

  • Heat the clarified butter in a skillet over low heat, and place the quince wedges into the pan. Cover, then gently cook the quince wedges until softened, about 15 minutes. Remove from heat and set aside.
  • Mix the flour, white sugar, and salt in a bowl. In a separate bowl, mix the beer with the vanilla extract and lemon zest; gradually mix the flour mixture into the beer mixture until it becomes a smooth batter.
  • Melt the coconut oil in a skillet over medium heat. When the oil is hot, dip the quince wedges into the batter and place them in the hot oil; fry in batches until golden brown. Remove fried quinces to a warm platter while you finish frying. Sprinkle the fried quinces with demerara sugar to serve.

Nutrition Facts : Calories 215.1 calories, Carbohydrate 32.3 g, Cholesterol 5.5 mg, Fat 9.3 g, Fiber 2.3 g, Protein 1.6 g, SaturatedFat 7.6 g, Sodium 33.4 mg, Sugar 8.1 g

STUFFED QUINCES



Stuffed Quinces image

Very interesting Dish! The Japonica Quince (most common in north america and Japan) are smooth and apple shaped. The original Turkish and European type are fuzzy and more pear shaped. both are good. If using the fuzzy variety scrub off the fuzz before proceeding. This is an excellent surprise first course to a dinner Party.

Provided by Bergy

Categories     Vegetable

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 12

6 medium quinces, cut off the tops,scoop out the core and most of the quince flesh,reserve 1 cup of the flesh (a melon baller does a good job)
1 medium onion, finely chopped
1/4 cup butter
1 lb lean ground beef or 1 lb veal
1/4 cup water
2 tablespoons raw rice
1/2 teaspoon cinnamon
salt and pepper
2 teaspoons sugar
1 cup water
1/4 cup lemon juice
1/4 cup brown sugar

Steps:

  • Put half the butter in a fry pan and saute the onions until soft.
  • Add meat, stir until the pink disappears and add 1/4 cup water, rice and cinnamon.
  • Add salt& pepper to taste and remove from heat.
  • Sprinkle the sugar between the inside of each scooped out quince, fill with the meat mixture and divide remaining butter equally, put their tops back on.
  • Place 1 cup of water in a pan that will hold the 6 quinces side by side.
  • Put quinces in the pan.
  • Put about a cup of the quince flesh that you reserved around the quinces in the water.
  • Cover tightly with a lid and over medium heat bring to a simmer, lower heat and cook gently for one hour, don't let them burn if necessary add a bit of water.
  • Add vinegar and lemon juice to liquid in the pot and stir tilting the pot to mix.
  • Cook for about another 45 minutes or until quinces are tender, Baste occasionally during cooking.
  • Remove quinces carefully to serving dish and keep hot.
  • Puree the pulp and remaining liquid, return to pan, reduce to half and adjust the sweet sour flavor.
  • Pour sauce over the quinces and serve.

Nutrition Facts : Calories 311.8, Fat 15.4, SaturatedFat 7.9, Cholesterol 69.5, Sodium 113.5, Carbohydrate 29, Fiber 2.2, Sugar 11.3, Protein 15.9

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