This dish has been adapted from an Iranian recipe and may be served as a first course, or on its own as a light snack.
4 quinces, peeled, cored and halved
1 pint water
8 oz. cooked lamb, minced
1 small onion, finely chopped
3’oz. sultanas or seedless raisins, chopped
3 tablespoons clear honey
2 teaspoon salt ;’ teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
1 tablespoon olive oil
1 oz. butter, cut INTO 8 pieces
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190X).
Place the quinces and water in a large saucepan and set the pan over moderately high heat. Bring the water to the boil.
Reduce the heat to low and simmer for 40 to 50 minutes or until the quinces are tender. Remove the pan from the heat and, using a slotted spoon, transfer the quinces to kitchen paper towels to drain.
In a medium-sized mixing bowl, com-bine the cooked lamb, onion, sultanas or seedless raisins, honey, salt, pepper and cinnamon and mix well with a wooden spoon. Set aside.
Place the quinces in a large baking dish, rounded side down, and brush them liberally with the olive oil. Fill the hollows of the quinces with the lamb and honey mixture. Place a piece of butter on each half.
Place the baking dish in the oven and bake for 30 minutes. Remove the baking dish from the oven and transfer the quinces to a warmed serving dish. Serve immediately.