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Ayva Tatlısı

Serves 4 to 6 Dessert vegan, Desserts

Ayva Tatlısı

Ayva Tatlısı, a beloved Turkish dessert, finds its place on autumn tables, when quinces are at their prime. Traditionally prepared in homes, this dish captures the essence of family cooking with its generous use of ingredients and a pinch of salt measured by instinct. It is a staple for gatherings, enjoyed as the days grow shorter and the air turns crisp, bringing warmth and sweetness to the table.

The dessert is a symphony of soft, yielding quinces, their tartness mellowed by the slow infusion of sugar and cloves. Each bite is a balance of tender fruit and fragrant spice, crowned with a dollop of clotted cream that adds a rich, velvety finish. Ayva Tatlısı should be savored as is, letting its simplicity and charm speak for itself.

Ingredients

  • 4quinces
  • 300 gsugar
  • 200 mlwater
  • 4cloves
  • clotted cream — to serve

Method

  1. Begin by preparing the quinces. Peel 4 quinces and cut them in half lengthwise. Use a spoon to carefully remove the core and seeds, creating a small cavity in each half. This cavity will hold the syrup as the quinces cook.
  2. Place the quince halves, cut side up, in a large, heavy-bottomed pot. Arrange them snugly so they do not tip over during cooking. This helps ensure even cooking and allows the syrup to infuse the fruit properly.
  3. In a separate bowl, mix 300 g of sugar with 200 ml of water until the sugar begins to dissolve. Pour this mixture over the quinces in the pot, ensuring each cavity is filled with syrup. Add 4 cloves into the pot, spacing them evenly among the quinces for a subtle aromatic flavor.
  4. Set the pot over medium heat and bring the syrup to a gentle simmer. Cover the pot with a lid and let the quinces cook slowly. As they cook, the quinces will turn a deep, rosy color and become tender. This transformation is your cue that they are done; it typically takes about 40-50 minutes, but focus on the color and texture rather than time.
  5. Once the quinces are tender and have absorbed the syrup, remove them from the heat. Allow them to cool slightly in the pot, which helps the flavors meld further. The syrup should be thickened and slightly reduced by this point.
  6. Transfer the quinces to a serving platter, cut side up, and drizzle any remaining syrup from the pot over them. This adds a glossy finish and ensures each bite is sweet and flavorful.
  7. Serve the Ayva Tatlısı warm or at room temperature, topped with a generous dollop of clotted cream. The cream's richness complements the sweet, tender quinces perfectly, making this dish a delightful end to any meal.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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