Beef with Quinces

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Preparation info
  • Serves

    Four

    • Difficulty

      Medium

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

Meat or poultry cooked with quinces is enjoyed by many Sephardic communities throughout the world. This sweet, savoury and aromatic dish is delightful to enjoy in the autumn, when quinces are in season.

Ingredients

  • juice of ½ lemon
  • 2–3 large quinces, total weight about 1kg/2¼lb
  • 75 ml

Method

  1. Have ready a bowl of water acidulated with the lemon juice. Using a sharp cook’s knife, quarter each quince vertically. Core and peel the pieces and drop them into the acidulated water to prevent them from discolouring.

  2. Heat the olive