Ayva tatlısı — quince in syrup with kaymak
Spiced poached quinces served cool with thick cream and pistachios.
Active time25 min
Cooking1 h 30 min
Total3 hResting : 1 h
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Ingredients
- 200 g kaymak (Turkish clotted cream)
- 500 ml water
- 1 small cinnamon stick
- 1 handful unsalted shelled pistachios
- 200 g caster sugar
- 8 cloves
- 1000 g quinces
Preparation
Wash and halve the quinces. Peel them and carefully remove the cores and all surrounding woody parts. Keep the whole seeds for the syrup.
1000 g quinces- knife
- chopping board
- vegetable peeler
Place the quinces in a wide casserole. Add the seeds, sugar, cloves, cinnamon and water. Bring to the boil, cover and simmer gently for about 90 minutes, turning the fruit carefully from time to time. A knife should slide through the flesh without resistance and the syrup should become pinkish.
500 ml water1 small cinnamon stick200 g caster sugar8 cloves- lidded casserole
- spoon
- knife
Cool the quinces in their syrup for about 60 minutes. Remove the seeds and whole spices before serving. Chop the pistachios. Divide the fruit and a little syrup between plates and top with kaymak and pistachios.
200 g kaymak (Turkish clotted cream)1 handful unsalted shelled pistachios- knife
- chopping board
- spoon
Allergens
- Tree nuts
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration