Fried Quince Empanadas - plantains

Method

• 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.