A DARKLY GOLDEN DISH WHOSE RICH, DEEP FLAVOURS AND REFRESHING SPICY AROMA GIVE ITS NORTH AFRICAN ORIGINS AWAY. LIKE SO MANY FOODS WITH MOORISH ROOTS, ALBORONÍA HAS BECOME PART OF THE ANDALUSIAN CULINARY VERNACULAR. ALL THE INGREDIENTS ARE COOKED SEPARATELY AND BROUGHT TOGETHER AT THE END, LEAVING THE TASTY CHUNKS OF FRUIT AND VEGETABLES INTACT. THE SLIGHT SHARPNESS OF THE QUINCE AND THE SWEETNESS OF THE PUMPKIN MAKE ALBORONÍA A GOOD EXAMPLE OF MOORISH AGRIDULCE, OR MIX OF SWEET AND SOUR. IT CAN BE SERVED WITH GAME OR LAMB, BUT I THINK THE BEST WAY TO UNDERSTAND THIS DISH IS TO DESCRIBE IT AS A SPICY AUTUMN SALAD THAT CAN BE ENJOYED JUST AS WELL ON ITS OWN.
Wash the quinces and wipe dry, then place on a large baking tray. Roast for 1 hour, or until soft and pinkish/golden.
Meanwhile, spread the pumpkin on another baking tray, sprinkle with the sea salt flakes and drizzle with
Heat the remaining
Heat the extra virgin olive oil in a large heavy-based saucepan over medium-high heat. Add the onion and a pinch of salt and sauté for 5 minutes, or until soft but not coloured. Stir in the capsicum, bay leaves and cumin, reduce the heat to low-medium, then cover and cook for 30 minutes, or until the mixture is soft and has a jam-like consistency.
Meanwhile, peel and quarter the roasted quinces and cut into
Add the puréed tomatoes to the capsicum mixture and cook for 2–3 minutes, or until warm. Add the roasted pumpkin, quince, eggplant and parsley, then gently mix together. Season to taste and serve warm.
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