Turkish · Dessert
Turkish Baked Quince (Ayva Tatlısı)
A Turkish classic in which quince halves are hollowed, bathed in a clove-and-cinnamon-spiced sugar syrup, and slow-baked until they turn a deep ruby-amber and become meltingly tender, then finished with cream and walnuts. Traditionally made with real quince, which turns a rose-red colour as it bakes; this version uses apple as an accessible substitute when quince is unavailable, though the syrup, spicing and method remain faithful to the original.
$1
15 minsPrep
65 minsCook
90 minsTotal
EasyLevel
Nutrition per serving
249Calories
1.3gProtein
10.6gFat
40gCarbs
36gSugar
2.6gFiber
8mgSodium
21mgChol
4.7gSat Fat
126mgPotassium
28mgCalcium
0.3mgIron
0mcgVitamin B12
5.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Raki (Turkish Grape Spirit)
local
Turkish Apple Tea (Elma Çayı)
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 180°C (350°F).
2
Peel the apples (standing in for quince), halve them and scoop out the cores to form a deep hollow in each half using a small spoon.
3
In a small saucepan, combine the sugar, water, lemon juice, whole cloves and ground cinnamon and bring to a simmer, stirring until the sugar dissolves, about 3 minutes.
4
Place the fruit halves cut-side up into 2 small baking dishes (ramekins), hollow facing upward.
5
Pour the hot syrup evenly over and into the hollows of the fruit, dividing the cloves between the two dishes.
6
Cover the dishes tightly with foil and bake for 45 minutes, basting once halfway through with the syrup pooled in the dish.
7
Remove the foil and bake uncovered for a further 15-20 minutes, basting again, until the fruit is deep amber, tender to a knife point, and the syrup has thickened slightly.
8
Remove the whole cloves if desired, then let the dishes cool for 10 minutes on a wire rack before serving.
9
Spoon any remaining syrup from the dish back over the fruit, top each with a spoonful of lightly whipped cream and a scatter of chopped walnuts just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 150g150g Apple, peeled, halved, cored (quince substitute),
- 55g55g Sugar White, divided, for syrup,
- 70g70g Water, for syrup,
- 8g8g Lemon Juice,
- 1g1g Cloves, whole, 2 pieces,
- 1g1g Cinnamon Ground,
- 30g30g Heavy Cream, lightly whipped, for serving, 1
- 10g10g Walnut, chopped, for garnish, 1
