Turkish · Dessert
Quince Dessert with Light Cream
A lightened Turkish-style fruit dessert inspired by ayva tatlısı, the classic quince-in-syrup pudding, rebuilt here with quicker-cooking apple and a dollop of whisked Greek yogurt instead of thick clotted cream, keeping the cinnamon-spiced syrup and crushed walnut finish that define the original.
$1
10 minsPrep
25 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
134Calories
3.7gProtein
4.9gFat
20.8gCarbs
17.7gSugar
2.1gFiber
12mgSodium
3mgChol
1.3gSat Fat
135mgPotassium
47mgCalcium
0.3mgIron
0.1mcgVitamin B12
4.4mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Turkish Tea (Çay)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Peel, halve and core the apples (standing in for quince here for a lighter, faster-cooking version), and rub with a little of the lemon juice to stop browning.
2
In a small saucepan, bring the water, sugar, remaining lemon juice and cinnamon to a simmer, stirring until the sugar dissolves.
3
Lower the apple halves cut-side down into the syrup, cover, and simmer gently for 18-20 minutes until tender when pierced with a knife but still holding their shape.
4
Turn the halves once halfway through cooking so both sides pick up colour and flavour from the syrup.
5
Lift the fruit out carefully and set aside to cool to room temperature, then chill in the fridge for at least 20 minutes.
6
Increase the heat under the remaining syrup and reduce by roughly a third until lightly thickened, then cool.
7
Whisk the Greek yogurt until smooth and lightly sweetened by the reduced syrup if desired.
8
Spoon each apple half into a bowl, drizzle over the reduced syrup, top with a spoonful of whisked yogurt and scatter over the crushed walnuts just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.2 oz120g peeled, cored, halved apple
- 0.7 oz20g sugar white
- 5.3 oz150g water
- 0 oz1g cinnamon ground
- 0.3 oz8g lemon juice
- 2.1 oz60g whisked until smooth greek yogurt
- 0.4 oz10g crushed walnut
