Dessert
Ayva Tatlısı with Kaymak (Quince Dessert)
Original name: Ayva Tatlısı with Kaymak
About this dish
Ayva tatlısı is a beloved Turkish dessert where quince halves are slowly simmered in a fragrant syrup until tender and ruby-red, then served chilled with a dollop of rich kaymak. This recipe brings the classic Ottoman-era sweet to your table, balancing the fruit's natural tartness with sugar and a hint of clove.
It's a delightful finale for festive meals or a special treat with Turkish coffee.
Ingredients
UK and US measurements are both included for every recipe.
quince
fruit2 large
granulated sugar
other1 cup (200 g)
Imperial measurement: 1 cup (7 oz)
water
liquid2 cups (480 ml)
Imperial measurement: 2 cups (16 fl oz)
whole cloves
spice8
kaymak (clotted cream)
dairy1/2 cup (120 g)
Imperial measurement: 1/2 cup (4 oz)
shelled pistachios, crushed
other2 tablespoons
Method
Prepare the quince
15 minsWash the quince well. Using a vegetable peeler, peel them. Cut each quince in half vertically and remove the core with a melon baller or sturdy spoon. Reserve the peels and cores; they add pectin and flavor to the syrup.
Start the syrup
5 minsIn a large pot, combine 2 cups water and 1 cup sugar. Add the peels and cores. Bring to a boil over medium heat, stirring occasionally to dissolve the sugar.
Add quince halves
90 minsPlace the quince halves cut-side up in the pot, nestled among the peels. Add the cloves, pushing one into each half near the stem end. Reduce heat to low, cover, and simmer gently.
Poach until tender and ruby
90 minsSimmer for about 1.5 hours, turning the quince occasionally and basting with syrup. The color should deepen to a rich red. Test with a knife – it should slide in easily. If not, continue cooking for 15-30 minutes. Remove from heat and let cool in the syrup.
Cool and reduce syrup
10 minsCarefully remove the quince halves to a serving dish. Strain the syrup and return it to the pot. Boil over medium-high heat for 5-10 minutes until slightly thickened. Pour the syrup over the quince. Refrigerate until thoroughly chilled, at least 2 hours.
Serve with kaymak
5 minsPlace a quince half on a dessert plate. Add a generous dollop of kaymak on top or alongside. Sprinkle with crushed pistachios if desired. Serve cold.
Equipment
- vegetable peeler
- melon baller or spoon
- large pot
- strainer
Nutrition facts
Tips
- For a more intense flavor, replace half of the water with orange juice and toss a cinnamon stick into the syrup.
- If you can’t find kaymak, a dollop of thick clotted cream or mascarpone works well as a substitute.
- The peels and cores are essential – they contain pectin that helps thicken the syrup and deepen the color., Quince should be poached very gently, a low simmer prevents them from breaking apart and ensures they stay whole.
Serving suggestions
- Serve ayva tatlısı well-chilled, topped with a generous swirl of kaymak and a sprinkle of crushed pistachios. Pair with Turkish coffee or enhance as a dessert for Ramadan gatherings.
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Recipe by
Elif Kaya
Specialises in Turkish cuisineElif makes gözleme on a sac griddle. She stuffs them with spinach and feta.
Describe yourself in three words: Flat, griddled, cheesy.