AYVA DOLMASI (STUFFED QUINCE)

Ingredients
4 whole Quince, top part cut, inside carved
1 tbsp. Butter, melted
2 cups Water, boiled
2 cups Tomato paste
200 gr. (7 oz.) Ground beef
100 gr. (3.5 oz.) Ground lamb
2 Onions, finely chopped
1 cup Rice
¼ cup Slivered almonds
¼ cup Dried apricots, finely chopped
2 tbsp. Currant, soaked
2 tbsp. Pine nuts
1 tsp. Ground black pepper
1 tbsp. Parsley, finely chopped
1 tbsp. Dill, finely chopped
1 tbsp. Fresh mint, finely chopped
1 tsp. Salt
2 tbsp. Butter

Instructions
In a large pot, melt the 2 tbsp. butter and sautee the onions, pine nuts and almonds.When the onions and nuts turn golden brown, add the ground meats, dried apricots, currants, rice, black pepper and salt. Continue sauteeing until the meat is cooked. Divide the meat mixture into 4 equal portions and stuff the quince and place in a oven tray or a heat-proof glass container with high edges. In a separate bowl, whisk the hot water with butter and tomato paste. Pour this over the quince and cook in the oven pre-heated to 160 C (320 F) covered with foil, for about 30 minutes until the quince is softened.  Remove the foil 5-10 minutes before taking the quince from the oven, to let the quince brown a little on the outside.