This is a tasy treat . The fruity flavour of the quince compliments the turkey meat and together they form a savory dish that is slowly cooked in the oven.
The recipe:
100 gr. Unsalted butter 82% fat
1 kg. Quinces
2 big spoons of honey
1 big spoon of brown sugar
4-3 cups of water or concentrated soup
1 kg turkey meat ( I used the thigh and aprox. 0.850 kg of meat)
1 big spoon of flour
1 big spoon of olive oil
200 ml. White wine ( I used Chenin Blanc Cape Buffalo)
1 cinnamon stick
the juice from ½ lemon
Clean the quinces and cut them in large pieces. Place the pieces in a big bowl with water with the lemon juice. I also kept the stubs in order to add them with the meat in the boiling process for extra flavour.
Cut the meat in small pieces and sprinkle flour on it.
Prepare a heated pan, add 50 gr. butter and the olive oil. Pun the meat and fry it on all sides until a shiny crust is achieved.
Add the remaining 50 gr butter and put the quinces. When they start to sizzle add the white wine. Add honey and let it caramelize. You can add the salt and pepper and put them on the side after the caramelization process is finished.
Add in a big pot the meat, 2 cups of water or concentrated soup and the cinnamon stick. Let it boil for one hour, add more cups of water or soup if necessary. I used the thigh because it has bone for extra flavour.
Heat the oven for 180 degrees Celsius with ventilation on. Choose a ceramic shape in which you can put the meat and the quinces. I have picked the meat off the bone and also added one thigh with the bone for extra flavour. On the bottom of the ceramic tray you put the meat and the sauce. On top you arrange the quince slices on which you sprinkle brown sugar. You can add 150 ml of water or concentrated soup on top. Let it cook for 30 min without any lid.
The final dish is so packed with flavour! I love it!
