Quince Dessert / Ayva Tatlısı

quince_dessert

It is quince time in Turkey. You find them every where and each day it is getting cheaper. We prepare many things with quince. Above all we eat it like a fruit – which is my favourite. We also add it to olive oil side dishes, we prepare jams and we cook quince as a dessert. This is the recipe I will be posting today; the Quince Dessert.

Fruit desserts are the most antique desserts. We make them with apples, pears and similar. I guess it was created when the quinces were difficult to swallow as a fruit.

It is quite easy. In this recipe you will find several attractions; such as adding a spice bag in to the skillet. Adding quince seeds will help to protect color, adding cinnamon will provide flavor, adding pomogranate seeds will add color.

quince

You can fill the seed beds with an additional quince or apple grate.

quince grate

Adding a scoop of kaymak/Turkish cloathed cream will make it even more delicious. I hope you enjoy with a sip of famous Turkish coffee. 

Quince Dessert and Coffee

A lovely authum sunshine will be a plus if you are lucky. 

Quince Dessert / Ayva Tatlisi
Print Recipe
Fruit desserts are the most ancient desserts - basic, low cost, delicious.
Servings Prep Time
6 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
30 minutes
Quince Dessert / Ayva Tatlisi
Print Recipe
Fruit desserts are the most ancient desserts - basic, low cost, delicious.
Servings Prep Time
6 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Wash and peel 3 quinces. Cut them into half and remove the seeds and the seed beds.
  2. Do not discard the seeds.
  3. Cut a slice at the bottom of each quince slightly to make them become flat so they stand still in the skillet.
  4. If you think it will take time to prepare or you are slow at peeling you can put them in a pot of water with lemon juice so that they don’t get dark.
  5. Put the cloves, quince seeds into a spice pack or wrap them in a cheese cloth. This will help to obtain color. You may also add a cinnamon stick or 2 tablespoons of pomegranate seeds.
  6. Place the quinces with seed holes part facing down in a shallow pot large enough that they are not on top of one another. Place the seed pack in the middle. Pour the water on top.
  7. Boil, with lid closed until the quinces begin to get soft for about 15 minutes.
  8. Then flip the quinces halves so that the holes are facing up. Add the sugar spreading evenly among the quinces.
  9. Reduce the heat and cook with lid open until the syrup evaporates, for about 10 more minutes.
  10. Check with a knife/spoon/toothpick whether quinces are cooked enough. Take the quinces out and place them in a serving dish with the holes facing upwards.
  11. =eel the fourth fruit and grate it into the remaining syrup. Boil. Once the grated fruit soaks up the syrup put it into the quince holes.
  12. Cool and serve. You may garnish with cream, ice cream or grounded nuts.
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