Ingredients
Servings
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6
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3 large quince , ripe, about 300 g each; fuzz rubbed off, peeled, cored and quartered
1 ½ cup sugar , for the syrup
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4 cup water , for the syrup
1 tbsp lemon juice , also keeps the quince from browning
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4 whole cloves , for the syrup
1 cinnamon stick , for the syrup
6 tbsp kaymak (clotted cream) , clotted cream or mascarpone can stand in; about 1 tbsp per serving
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½ cup walnuts , chopped and toasted
Equipment
wide heavy pot with lid, vegetable peeler, slotted spoon, small plate for weighting the fruit
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Method
Rub the fuzz off the quinces with a damp cloth. Peel them with a vegetable peeler, cut each into quarters, cut out the cores and seeds, and drop the pieces into a bowl of water with the lemon juice so they do not brown. In a wide heavy pot, combine 4 cups water, 1.5 cups sugar, the cloves and the cinnamon stick. Stir over medium heat until the sugar dissolves and the liquid just starts to simmer. Drain the quince, add it to the syrup in a single layer, and cover with a small plate or a parchment round to keep the fruit submerged. Simmer very gently over low heat, where the syrup barely bubbles (about 190°F / 88°C), for 60 to 75 minutes. Turn the pieces every 20 minutes until a skewer slides in easily and the fruit turns deep amber-rose. Lift the quince out onto a plate with a slotted spoon. Boil the syrup over medium heat for 10 to 15 minutes, until thick and syrupy, then pour it back over the quince. Cool to room temperature, then refrigerate for at least 2 hours so the syrup thickens and the flavors deepen. Serve each portion in a shallow bowl with a few pieces of quince, a spoonful of syrup, a dollop of kaymak and a sprinkle of walnuts.
Nutrition per serving
Calories 452
Protein 2g
Carbs 75g
Fat 16g
Fiber 4g
Estimates only. Check ingredient labels and allergens, and cook meat and poultry to safe internal temperatures.
turkish · dessert · ayva-tatlısı · quince · kaymak · poached-fruit
