Turkish cuisine · Desserts & Sweets

Poached Quince Dessert

Quince halves braised soft to a ruby red with cloves and lemon, served with kaymak and walnuts.

Ingredients · for 4 servings

• 4 quinces
• 300 g sugar
• 400 ml water
• 6 cloves
• 1 tbsp lemon juice
• 200 g kaymak
• 60 g walnuts

Instructions

1. Rub the fuzz off the quinces with a cloth, peel, halve and core them; keep the peels and cores, as they give the red color and thicken the syrup.
2. Place the halves cut-side up in a wide pot, fill the hollows evenly with sugar and drizzle with lemon juice.
3. Distribute the peels and cores between the fruit, add the cloves and pour water in along the side until the quinces are two-thirds covered.
4. Bring to a boil covered and braise over the lowest heat for 50–60 min. until the fruit is deep red throughout and soft with a fork but still holds its shape.
5. Remove the lid, take out the peels and cores, and reduce the liquid uncovered for 8–10 min. until it clings syrupy to the quinces.
6. Let cool completely, fill each half with a spoonful of kaymak, sprinkle with roughly chopped walnuts and drizzle with the syrup.