I love fruits and sticking to the seasonal when it comes to desserts. If you’re even partially like me, then this dessert is perfect for you because it’s easy, fruity, fresh and even vegan! (skip the clotted cream). Try this traditional Ottoman/Turkish dessert this weekend!
If you’re not too enthusiastic about quince, then check my recipes page for more recipes where you can surely find one that you like!
Serves: 4-6 people
Prep time: 20 minutes
Cooking time: 2 hours
- 3 quinces
- 75 gr per half
- 1/2 cup water
- clotted cream (optional)
- water with lemon juice to prevent quinces from darkening (optional, but recommended)
- Wash the quinces and prepare a bowl with lemon juice.
- Cut the quinces in half, peel and take the cores out. Place them quickly in lemon water.
- Make sure to keep the peel (the pectine inside works like gelatine, resulting in a thick jam-like syrup) and seeds (gives the salmon color) separately in another bowl.
- Put the peels in a pot, then place the quince halves on top. You may not fit all of them depending on the size of your pot, make sure they don’t overlap. Like this:
- Then put some of the seeds inside the quinces and some in the pot.
- Pour the sugar on the quinces directly, covering them completely. (Not around them or in the bowl)
- Add the water in the pot, being careful not pouring directly on the sugar.
- Place the pot on medium heat until the water boils. Then cover it with a lid, switch to low heat and cook for another 2 hours.
- After the 2 hours, wait for it to cool down and serve with clotted cream (not vegan) depending on your taste and preferences.
Bon appetit! Make sure to post below any comments or pictures related to the recipe!