Stuffed Quinces

Stuffed quinces are a hearty and flavorful dish that is perfect for a fall evening.

It is gluten-free, and a great option for those with restricted diets.

It requires a bit of preparation like scooping out the core and flesh of the quince, which can be time-consuming.

It needs to bake for about an hour making it a time-consuming dish to prepare.

Quince has remarkable health benefits, high in vitamin C and antioxidants.
It aids digestion and works as a natural pain reliever.

	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

1.	Preheat the oven to 350°F.
2.	In a skillet, brown the onion in butter.
3.	Add the ground beef to the skillet and cook until browned.
4.	Add 1/4 cup water, raw rice, cinnamon, salt, and pepper.
5.	Cover and cook over low heat until the rice is tender and liquid is absorbed.
6.	Add quince to the skillet, mix well with meat stuffing, and pour into the cavities of the quinces.
7.	Combine sugar, water, lemon juice, and brown sugar in a bowl, stirring well.
8.	Arrange quinces, stuffing-side up in a large baking dish. Pour water, lemon juice, and brown sugar mixture over quinces. Cover with foil and bake for about 1 hour or until the quinces are tender.