Quince Dessert / Ayva Tatlısı
QUINCE DESSERT: A RED-TINGED ISTANBUL BREEZE
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There’s something magical about Quince Dessert…
Its jewel-toned colour, the delicate floral aroma, and the way it carries the essence of Istanbul’s rich palace cuisine.
Quinces, though firm and tart when raw, undergo a stunning transformation when slowly simmered with sugar, cloves, and their own peels. The result? A beautifully soft, ruby-red dessert with a sweet-tangy syrup that feels both elegant and nostalgic.
This recipe has been cherished and refined in my family for generations, bringing warmth to our tables every winter. The original method relies on natural ingredients—quince seeds that act like gelatin, peels for colour, and slow cooking for depth of flavour and delightful texture. My mother swears by this method, and it is hard to beat!
Served chilled with roasted nuts, kaymak (frothed milk skin), fresh whipped cream, or vanilla ice cream, it’s the perfect balance of silky, aromatic, and refreshing. If you ever visit Istanbul, you’ll find quince dessert in traditional restaurants, often enjoyed after a long, leisurely meal. But now, you can experience this winter delicacy at home!
Ingredients
4 quinces
2 apples
¼ cup raisins
1.5 cups sugar
6-8 cloves
1.5 cups water
For Preparation:
½ lemon (juice only)
3 L water
For Serving:
Roasted walnuts or Antep pistachios
Kaymak (made from milk of water buffalo for best flavour), vanilla ice cream, or fresh whipped cream
Directions
PREPARATION
In a large bowl, mix 3 L of water with the juice of ½ a lemon. This will prevent browning.
Peel the quinces and immediately place them in the lemon-water.
Save half of the quince peels (soaked in lemon-water) for better colour and aroma in the dessert.
Peel the apples and soak them in the lemon-water as well.
FORMING THE QUINCES
Cut each quince in half. Using a spoon or knife, neatly carve out the hard core and seeds, then return the halves to the lemon-water.
Keep the best quince seeds (uncut and unspoiled)—they will naturally thicken the syrup and enhance the colour.
Place the quince seeds and cloves in a clean tea bag and tie it securely.
Finely chop the reserved quince peels and the apples, then return them to the lemon-water.
COOKING
In a wide, shallow pot, bring 1.5 cups of water to a boil along with the tea bag containing quince seeds and cloves.
Add the raisins, chopped apples, and chopped quince peels.
Gently place the quince halves face down over the mixture. Cover with a lid and cook on medium heat for 7-10 minutes.
Once slightly tender, flip the quinces and add 2 tbsp of sugar into the center of each hollow.
Partially cover the pot (leaving a small gap for steam) and simmer on low heat for 2 to 2.5 hours.
As the syrup thickens and slow bubbles form, the quinces will turn deep red—this signals the dessert is ready.
Turn off the heat and let the quinces cool in the pot to maintain their shape.
ASSEMBLING & CHILLING
Once cooled to room temperature, transfer the quinces to a serving dish.
Fill each hollow with the apple-raisin-quince peel mixture.
Drizzle the thick syrup over the quinces.
Cover and chill for at least 2 hours (or overnight) before serving.
SERVING
Serve the chilled quince dessert with a scoop of whipped cream or vanilla ice cream. Enjoy this tender, aromatic, and beautifully coloured winter delicacy with family and friends!
[Notes from the Kitchen]
Why Use Quince Seeds? Quinces contain natural pectin, which thickens the syrup and enhances the deep red colour of the dessert. Using the seeds is a traditional, natural way to achieve the perfect consistency.
Slow Cooking is Key: Cooking at a low simmer for 2+ hours ensures that the quinces soften completely while developing their rich, signature colour. Patience rewards you with a silky, flavourful dessert.
Choosing Quinces: Select firm, unblemished quinces for the best texture. Softer quinces may fall apart during cooking.
Serving Tip: This dessert pairs beautifully with Turkish coffee or black tea, making it the perfect end to a meal.
Quince dessert is a winter staple in Turkish cuisine, a symbol of warmth and hospitality. Whether you prepare it for a special occasion or a simple treat, its luscious texture, aromatic syrup, and delicate balance of sweet and tart will transport you straight to Istanbul’s historic cafés and home kitchens.
Afiyet olsun!
