I absolutely love this quince dessert recipe because it transforms a humble fruit into a rosy, aromatic masterpiece that’s as stunning to look at as it is delicious to eat. Plus, topping it with whipped cream or kaymak, and maybe some chopped pistachios for crunch, makes it feel like a fancy treat that I can easily whip up whenever I want to impress my friends (or just treat myself).
In my kitchen, Ayva Tatlisi is a treasured dessert that unites quinces, sugar, and spices in a convivial gathering that—in my version, at least—also includes the juice from one very kind lemon. When I make this dish, I serve it with a heaping helping of light and fluffy whipped cream (or, as some do, kaymak, a cream-like dairy product hailing from Turkey’s Aegean region).
I pair it with chopped nuts, obviously, since that’s what goes with this.
Ingredients
Quinces:
These fruits are abundant in fiber and vitamin C, offering sweetness and tartness in their unadulterated state.
When cooked, they morph into something even better: tender, aromatic fruits that are bursting with flavor.
Granulated Sugar:
In cooking, the dessert needs sweetness and the ability to help caramelize the quinces.
Cloves:
Impart a warm, spicy scent and flavor that enriches the sweetness of the quinces.
Cinnamon Stick:
Offers a welcoming zest and richness, supplying the mellow spice that makes the dessert so comforting.
Lemon Juice:
This balance of sweetness from the sugar and quinces, along with the fresh and tangy flavor, results in a delightful combination.
Ingredient Quantities
- 2 quinces
- 1 cup granulated sugar
- 1 cup water
- 2 cloves
- 1 cinnamon stick
- 1/2 lemon (juiced)
- Whipped cream or kaymak for serving
- Chopped walnuts or pistachios for garnish (optional)
Instructions
1. Start with washing and peeling the quinces. Halve each quince lengthwise, and take out the cores and seeds. They aren’t necessary for the cooking, but remember to reserve the seeds; you want them because they add color to the dish.
2. In a wide saucepan, put the quince halves, cut side up. Place them in a single layer.
3. In a bowl, combine the juice of half a lemon with 1 cup of water, then pour this mixture over the quinces in the pan.
4. Evenly sprinkle 1 cup of granulated sugar over the quinces.
5. Reserve quince seeds, 2 cloves, and 1 cinnamon stick, and add them to the pan for even more flavor and color.
6. Put a lid on the pan and put the pan over medium heat. Bring the pan to a gentle simmer and then turn the heat down to low.
7. Let the quinces simmer for approximately
1.5 to 2 hours, or until they are tender and have taken on a deep rosy hue. Baste the quinces periodically with the syrup in the pan to ensure they are evenly colored.
8. Once the quinces are cooked, remove the pan from the heat and allow the fruit to cool in the syrup.
9. To serve, place the quinces on a serving plate. Drizzle syrup from the pan over them, as this will improve their natural sweetness.
10. If you want, you can add a garnish of crushed walnuts or pistachios to the quince before serving. This not only makes the plate look pretty, but also adds a nice flavor and texture contrast to the dish since the nuts are crunchy and the quince is meltingly tender.
Equipment Needed
1. Peeler
2. Knife
3. Cutting board
4. Bowl
5. Wide saucepan with lid
6. Spoon or baster for basting
7. Serving plate
FAQ
- What is the best way to prepare the quinces for Ayva Tatlısı?Remove the peel from the quinces, and cut them in half. Remove the cores, and save the seeds; they enrich the syrup’s color.
- Can I use other sweeteners instead of granulated sugar?Although traditional recipes call for granulated sugar, you can use honey or a sugar substitute in their place, but that will bring about a change in flavor and texture.
- How long should I simmer the quinces?Cook the quinces in syrup for about one to one and a half hours until they become tender and the syrup reaches a syrupy consistency and a deep color.
- Can the dessert be prepared in advance?Absolutely, Ayva Tatlısı can be made a day in advance. Keep it in the refrigerator, and the flavors will intensify.
- What can I serve with Ayva Tatlısı?Warm or at room temperature, serve with a dollop of whipped cream or kaymak and garnish with either finely chopped walnuts or pistachios to add texture and flavor.
- Is it possible to make the dessert without cloves or cinnamon?Certainly, but the flavor profile’s traditional depth and warmth come from the cloves and cinnamon, which make the dish taste like it should.
Substitutions and Variations
Quinces: Use firm, tart apples such as Granny Smith for a different but still excellent result.
Sugar in the form of granules: Replace with honey or agave syrup. These are more natural forms of sweetener.
Water: You can use juice from an apple or pear to impart additional fruit flavor.
Cinnamon stick: If you wish to use ground cinnamon instead of a cinnamon stick, begin with about 1/2 teaspoon and adjust to your taste.
Kaymak or whipped cream: A thick layer of Greek yogurt can serve as a zesty topping.
Pro Tips
1. Choose Perfect Quinces: Select quinces that are firm and fragrant. Overripe or overly soft quinces might not hold their shape well during cooking, which could affect the presentation and texture of the dish.
2. Use Quality Spices: For the best flavor, opt for fresh cloves and a quality cinnamon stick. Old or stale spices might not provide the richness of flavor needed for this recipe.
3. Control the Temperature: Once the quinces start simmering, ensure the heat is low to prevent the sugar from caramelizing too quickly and to avoid burning. Gentle simmering will also help the quinces become tender while absorbing the syrup evenly.
4. Enhance Color and Flavor with Seeds: Don’t forget to include the reserved quince seeds in the cooking process. They contribute not only to the color but also add a subtle, pleasant flavor to the syrup.
5. Experiment with Aromatic Additions: Try adding a splash of vanilla extract or a few drops of rose water during the last few minutes of cooking for an additional layer of aroma and complexity to the dish.
Turkish Quince Dessert Ayva Tatlisi Recipe
My favorite Turkish Quince Dessert Ayva Tatlisi Recipe
Equipment Needed:
1. Peeler
2. Knife
3. Cutting board
4. Bowl
5. Wide saucepan with lid
6. Spoon or baster for basting
7. Serving plate
Ingredients:
- 2 quinces
- 1 cup granulated sugar
- 1 cup water
- 2 cloves
- 1 cinnamon stick
- 1/2 lemon (juiced)
- Whipped cream or kaymak for serving
- Chopped walnuts or pistachios for garnish (optional)
Instructions:
1. Start with washing and peeling the quinces. Halve each quince lengthwise, and take out the cores and seeds. They aren’t necessary for the cooking, but remember to reserve the seeds; you want them because they add color to the dish.
2. In a wide saucepan, put the quince halves, cut side up. Place them in a single layer.
3. In a bowl, combine the juice of half a lemon with 1 cup of water, then pour this mixture over the quinces in the pan.
4. Evenly sprinkle 1 cup of granulated sugar over the quinces.
5. Reserve quince seeds, 2 cloves, and 1 cinnamon stick, and add them to the pan for even more flavor and color.
6. Put a lid on the pan and put the pan over medium heat. Bring the pan to a gentle simmer and then turn the heat down to low.
7. Let the quinces simmer for approximately
1.5 to 2 hours, or until they are tender and have taken on a deep rosy hue. Baste the quinces periodically with the syrup in the pan to ensure they are evenly colored.
8. Once the quinces are cooked, remove the pan from the heat and allow the fruit to cool in the syrup.
9. To serve, place the quinces on a serving plate. Drizzle syrup from the pan over them, as this will improve their natural sweetness.
10. If you want, you can add a garnish of crushed walnuts or pistachios to the quince before serving. This not only makes the plate look pretty, but also adds a nice flavor and texture contrast to the dish since the nuts are crunchy and the quince is meltingly tender.
