Quinces Stuffed with Veal & Wheat Berries

Preparation info
  • Serves


    • Difficulty


    • Ready in

      3 hr

Appears in
The Jewelled Kitchen

By Bethany Kehdy

Published 2013

  • About

I have an infatuation with quince’s hints of jasmine, guava and vanilla, which leave a lingering perfume on your fingers: aromas that intensify as the fruit cooks. You can use minced/ground beef or lamb to make the stuffing if you prefer.


  • juice and zest of 1 lemon, reserving the squeezed lemon shells
  • 4 large quinces of similar size
  • 70


  1. Pour plenty of water into a large mixing bowl and add the lemon juice and the squeezed lemon shells. Slice off and reserve the tops of the quinces, then scoop out and reserve the seeds and some pulp, leaving 1 cm/½