Local & Seasonal

Quince with Pumpkin and Leek Filling

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Quince with Pumpkin and Leek Filling
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Health Score:
8,3 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 40 min.
Ready in

Healthy, because

Even smarter

The tanning agents in quinces help protect us from pathogens.

This dish presents the opportunity for a range of variations. For example, you can replace the pointed cabbage with savoy cabbage, the mushrooms with chanterelles and the walnuts with hazelnuts.

Ingredients

for
4
Ingredients
2 Quince
3 tablespoons olive oil
3 tablespoons butter
10 ounces sweet white wine
5 tablespoons honey
salt
freshly ground peppers
12 ounces Napa cabbage
2 red Bell pepper
1 onion
1 garlic
6 ounces button Mushroom
7 ounces Vegetable broth
3 ounces milk
6 ounces Whipped cream
Nutmeg (freshly grated)
½ stalk Leeks
7 ounces Pumpkin
2 ounces Walnut
2 tablespoons finely chopped parsley
4 ounces Gorgonzola
How healthy are the main ingredients?
olive oilhoneysaltNapa cabbageoniongarlic

Preparation steps

1.

Preheat the oven to 350ºF.

2.

Rinse the quince under hot water. Halve and hollow out, leaving a generous edge. Fry, with the cut side down, in some oil and butter. Pour in the wine and the honey, season with salt and pepper and bring to a boil.

Transfer everything to a baking pan and bake for about 35 minutes.

3.

For the filling, rinse and trim the cabbage. Remove the stalk and cut into strips. Rinse the bell peppers, cut in half, remove the seeds and ribs and cut into strips. Peel and finely dice the onion and garlic. Trim the mushrooms and cut into slices.

Fry the mushrooms in some butter. Add the peppers and cook for about 2 minutes. Remove both from the pan.

Sweat the onion and garlic until soft in some oil. Add the cabbage and sauté briefly. Pour in the broth, milk and cream and season with salt, nutmeg and pepper. Simmer with the lid on for about 7 minutes.

4.

Rinse and trim the leeks and cut into thin rings. Chop the pumpkin into small cubes. Fry both in another pan in some oil and butter. Cook, with the lid closed, for 5-7 minutes. Season with salt and pepper and then remove from the stove.

Chop the nuts coarsely and mix into the pumpkin mixture along with the parsley. Leave to cool slightly before crumbling and folding in the Gorgonzola.

Remove the quince from the oven and fill with the leek and pumpkin mixture. Preheat the broiler and cook for about 5 minutes until the cheese melts and begins to brown.

5.

Combine the mushrooms and the bell peppers in a pan. Add some broth if desired and season to taste.

Transfer to plates and place a quince half on top.

Serve immediately.