Recipe Source: Milona, Marianthi. . H. F. Ullmann, 2008 p. 168.
Sometimes a recipe winds up in the backlog because the notes get lost. Sometimes a recipe ends up there because it simply gets lost in the shuffle of constant cooking and entertaining, especially in the summer. Sometimes a recipe ends up there because of my schedule and sometimes it ends up there because of stupid minor catastrophes like the time my computer died.
Sometimes it winds up there because I could swear that I already wrote it up.
I've been looking at this in my "to be posted" file for months. I keep saying, "I know I posted that, I should really move those photos. Let me check." Then I get distracted. Well today there was nothing to distract me and lo and behold - I have not posted it. Several different search terms have proved that I have in fact not written up this recipe. Who knew? This is a pity, because this was a decent dish. The turkey turned out a littler drier than I might have preferred but that was okay, the quince flavor came through beautifully and that was what I was really going for.
I made a few changes. I swapped honey for the sugar in the original, because I prefer honey. It's a minor change but sometimes that's what you have to do. I reduced the olive oil significantly because I just don't need that much fat in my life. I added some cardamom and a little Aleppo pepper on general principles. Oh - and I substituted turkey tenderloin for veal. I don't cook with veal. I do cook with turkey. I'm actually very fond of turkey, so it's not like it's a sacrifice.
Turkey with Quinces (serves 6; approx. $3.03/serving)
2 pounds turkey tenderloin, cut into medium pieces
1/2 cup olive oil
4 cinnamon sticks
1 cup water
1/2 teaspoon ground cardamom
2 teaspoons honey (Greek honey, if you can get it, is phenomenal. So is local honey wherever you live.)
6 quinces, peeled and sliced
Kosher salt to taste
Aleppo pepper to taste
- Dutch oven
- Heat the oil in the Dutch oven.
- Sear the meat on all sides.
- Add the water, cinnamon sticks, salt, Aleppo pepper and cardamom.
- Bring to a boil.
- Reduce to a simmer, cover and simmer 1 1/2 hours.
- Add the quinces and the honey. Add a little more water - enough to cover.
- Simmer until the quinces are soft and most of the water has been absorbed.