Passed down from Ottoman cooking, these stuffed quinces bring sweet and savory together. The fruit is hollowed out, filled with a minced-meat mixture and baked in sweetened water. Its sweet-sour character makes it a highlight of winter meals for guests.
Mix the ground meat, rice, onion, salt, black pepper and sugar into an even filling.
Wash the quinces. Halve them, or leave them whole and remove the cores from the top. Hollow them out carefully without piercing the skins.
Fill the hollowed-out quinces and arrange in a baking dish.
Mix the sugar, water and cinnamon and pour into the base of the dish. Bake in a preheated oven until the quinces are tender.
Important: do not pierce the skin when hollowing out the quinces, or cooking liquid will flow inside and the stuffed fruit may fall apart. Tip: cover with foil during baking, then uncover for the last 10 minutes so the quinces soften and the tops lightly caramelize.
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