Title: Fried quince empanadas
 Categories: Toohot
      Yield: 4 Servings
 
      3 lg Ripe plantains, unpeeled
      5 lg Ripe quince
           Juice of 1 lemon
      1 tb Unsalted butter
      1 c  Light brown sugar
      1 tb Grated fresh ginger
           Zest and juice of 1 orange
    1/8 ts Ground cloves
    1/8 ts Ground cinnamon
    1/2 c  Dark rum
    1/2 c  Walnuts, coarsely chopped
      1 ts Salt
           Vegetable oil for
           Deepfrying
           Powdered sugar
 
  Preheat the oven to 350 degrees F. 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, 40-50 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 make
  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 1/2inch 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 F. 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.
  
  Yield: 4 to 6 servings