Part apple and part pear, the quince or kydoni (kee-THOH-nee) is basically inedible if consumed raw, but transforms completely when cooked. Once cooked, it takes on a subtly sweet and slightly tart flavor that is especially delicious with pork.
Prep Time: 15 minutes
Cook Time: 1 hour, 20 minutes
Total Time: 1 hour, 35 minutes
Yield: 6 – 8 Servings
- 3 large quince, peeled, cored and sliced into wedges
- 1/2 cup olive oil, separated
- 3 lbs. pork loin roast, cut into 2-inch chunks
- 1 large onion, diced finely
- 1/2 cup red wine
- 2 tbsp. tomato paste, dissolved in 1/2 cup water
- 2-3 whole cloves
- 2-3 whole allspice berries
- 1/2 tsp. ground cinnamon
- 20 dried prunes
- Salt and pepper to taste
In a large skillet, heat 1/4 cup of olive oil. Saute the quince until they begin to color (about 15 minutes) stirring occasionally to prevent them from sticking. Remove the quince from the heat and set aside.
In a large soup pot or Dutch oven, heat the remaining 1/4 cup of olive oil over medium high heat. Brown the pork chunks until they are nicely browned on each side, about 10 – 15 minutes. Remove the pork and set aside on a platter.
Add the onion to the pot and saute until translucent, about 5 minutes. Add the wine and stir, loosening any brown bits from the bottom of the pan.
Return the meat to the pan, add the tomato paste and water, cloves, allspice berries and cinnamon. Simmer covered over medium low heat until the meat is tender, about 30 – 40 minutes.
Add the prunes and the quince to the pot and season with salt and pepper to taste. Heat an additional 15 minutes stirring gently so as not to mash the fruit.