Ayva Tatlısı

Spiced Quince Dessert

2 Quince
4 c. Water & 2 T. Lemon Juice
¾ – 1 c. Sugar
6 Whole Cloves
2 Cinnamon Sticks
2 c. Water
Kaymak (clotted cream)
Chopped Nuts for garnish

Combine 4 c. Water & 2 T. Lemon Juice in a bowl and set aside. (The Quince will be placed in here after cut and before cooking to prevent them from turning brown.)
After washing the Quince well, peel, halve and core them. You can add peels and cores directly into your cooking pot, don’t throw out! As the seeds slowly cook they will give the Quince a nice rosy pink color. Quince halves can be immersed in the bowl of lemon/water and left to rest.
Add Sugar, Cloves, Cinnamon Sticks & Water to the pot and heat until boiling.
Remove Quince halves from the lemon/water and place them in the boiling pot so that the scooped out middles are facing up.
Once everything is boiling reduce heat to low and simmer for 1 hour. Use a fork to gently test the Quince to see if they have begun to soften. Also check the liquid to see if it has turned a nice rosy pink color. At this point either the cooking is done or can continue for another half hour.
Once the Quince are adequately cooked remove from heat and leave to sit uncovered for 2-3 hours.
Once sufficiently cooled remove the Quince halves from the pot. Place each individually on a small plate with the scooped out middle facing up.
Drizzle some of the syrup from your cooking pot liberally over each Quince piece. Remaining syrup and peels, etc can be discarded.
Scoop a dollop of chilled Kaymak into the hollowed out middle of each Quince piece and sprinkle with chopped Pistachio or Walnut pieces to garnish.

* This delicious dessert can be served immediately at room temperature or chilled in the fridge for 2-3 days and still be good to serve. The best part about making this rather time consuming dessert is that your entire home will smell like sweetly spiced cinnamon!

The two quince I bought from the weekly Pazar before I prepared them