Fried Quince Empanadas

INGREDIENTS

INSTRUCTIONS

Preheat the oven to 350 degrees. Cut a lengthwise slit in each plantain and
set on a baking sheet. Bake until the flesh is thoroughly soft and oozing
through the slit, 40 to 50 minutes. Set aside to cool. Meanwhile, make the
stuffing: Peel, core and finely chop 3 of the quinces. Peel and core the
remaining 2 quinces and cut each into 8 wedges. Drop the wedges into a bowl
of cold water to cover and squeeze in the lemon juice. Melt the butter in a
small saucepan over moderate heat. Add the brown sugar and cook, stirring,
until the sugar has melted. Add the finely-chopped quinces, ginger, orange
zest, cloves and cinnamon and stir to combine. Add 1 cup of water and
continue cooking until most of the liquid is gone, about 15 minutes. Add
the orange juice and rum and cook until almost all of the liquid is gone,
about 5 minutes. Drain the quince wedges and add to the pan. Reduce the
heat, cover and cook until the wedges are just soft, about 8 minutes.
Remove the pan from the heat, stir in the walnuts and let cool. (The
stuffing can be made a day in advance and refrigerated.) Make the dough in
a food processor with a paddle attachment: Peel, trim and discard any tough
ends from the plantains. Combine the plantains and salt and pulse until a
smooth puree is formed, or mix until just blended. Wrap in plastic and
refrigerate about 2 hours. To assemble: Roll 2 tablespoons of the dough
between your palms to form a ball. Line the bottom of a tortilla press with
a small plastic bag and place the ball of dough in the center. Place
another plastic bag over the dough and press to form a 3 1/2-inch circle.
Place a quince wedge on half of the dough circle and top it with a teaspoon
of the sauce. Fold over to enclose the quince and press the edges to seal.
Place the stuffed empanadas on a platter and chill at least 30 minutes.
Heat the vegetable oil to 375 degrees. Gently drop the empanadas into the
hot oil and fry until golden, about 6 minutes. With a slotted spoon, remove
from the oil and drain on paper towels. Sprinkle with powdered sugar and
serve hot. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6354 broadcast 01-03-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
01-12-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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