Turkish Candied Quince Dessert Recipes
TURKISH CANDIED QUINCE DESSERT
This is a very popular dessert in Turkey!It takes a couple of hours of slowcooking to reach this beautiful ruby color and tender and soft consistency but it's definitely worth all the patience.The final product turns out to be tender, sweet and melts in your mouth just like a piece of Turkish delight!
Provided by İnci Berna K.
Time 2h15m
Yield Serves 6
Number Of Ingredients 4
Steps:
- Wash, peel, cut into half the quince and core them but keep a few of the seeds.
- Place the quince halves in a pan and make sure the pieces don't overlap each other. Pour the sugar evenly all over and add the water. Also add 2-3 seeds that will help transform the syrup into a jelly once cooked.
- Place pan over medium heat and wait until the sugar starts to dissolve. Once the liquid starts to boil decrease heat to as low as possible, place lid on pan and leave to slowcook.
- The cooking time should be approximately 2 hours over very low heat. You will observe the gradual change in color of the quince. Towards the end of the cooking time you can flip the quince halves and leave them to cook upside down for the last half hour or so.
- Take the quince halves out of the pan with a slotted spoon, taking care not to damage them, and place them on a serving plate.Pour the cooking liquid into a jar or other suitable container with lid and keep for further use.
- Wait until the quince have thoroughly cooled down to serve. Serve with clotted cream ("kaymak") or whipped cream. Garnish with pistachios and shavings of bitter chocolate if you wish. Prefer a very bitter kind of chocolate, like 70% cocoa or higher.
- Place a few spoonfuls of the reserved jelly into a bowl and add a bit of warm water. Mix to obtain a smooth and lighter consistency. Drizzle on top of your dessert before serving.
TURKISH QUINCE DESSERT (AYVA TATLıSı)
Steps:
- Peel the quinces and slice them in half. Remove the hard core, but keep the seeds. Make sure you remove all the hard bits running through the middle, as these will never completely soften during cooking.
- Add the quince halves, quince seeds, sugar, cloves, cinnamon stick and 500 ml (2 cups) water to a wide, shallow pot. Bring to a boil, then lower the heat to low. Cook covered until the quinces are soft and the liquid has turned slightly red, 1-1½ hours. Turn the quince halves carefully from time to time to make sure they cook evenly, and add more water if necessary. Take off the heat and leave to cool completely.
- Serve topped with kaymak or clotted cream and pistachios (or see notes below for alternatives).
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