Stuffed Quinces in Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 382 cal. | (18 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 14.9 g | (50 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 21.8 μg | (36 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.7 mg | (89 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 1,013 mg | (25 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 241 mg | |||
| Cholesterol | 89 mg | |||
| Complete sugar | 21 g |
Ingredients
- For the quinces
- 6 Quince (each about 200 grams)
- 2 Tbsps vegetable oil
- 50 grams onions
- 1 garlic clove
- 500 grams Ground lamb
- 1 pinch paprika
- 1 Tbsp chopped parsley
- 150 grams Zucchini
- 1 small egg
Preparation steps
For the quinces, cut tops off quinces with a sharp, pointed knife and set aside. Remove quince cores with a small spoon, being careful not to pierce the peels. Scrape out hard flesh around quince core areas, leaving large cavities. For the stuffing, peel onions and garlic and dice finely. Rinse zucchini and dice finely. Heat oil in a skillet and sauté onions and garlic.
Mix ground lamb into stuffing mixture, add zucchini, paprika and parsley and season with salt and pepper. Sauté stuffing, stirring frequently, until liquid mostly cooks away. Allow stuffing to cool and mix in egg. Spoon stuffing into quinces and replace tops. Set stuffed quinces upright in an ovenproof baking dish and add water to cover bottom 1/3 of quinces. Bake stuffed quinces in oven preheated to 180°C (approximately 350°F) until quinces are soft but not falling apart and are lightly browned, 40-45 minutes.
For the sauce, peel onions and garlic, dice finely and sauté in olive oil. Finely dice tomato pulp, stir into to onion mixture and season with salt, pepper and sugar. Simmer sauce mixture, uncovered, until tomatoes are dissolved, about 15 minutes. Puree sauce and stir in ketchup. Remove stuffed quinces from oven and arrange on plates with the tomato sauce. For serving, garnish stuffed quinces to taste with parsley and serve with flatbread slices.
