Quince Desert (Ayva Tatlisi)


  • 2 lb (900 gr) quince
  • 6 cloves
  • 2 cups (500 ml) water
  • 2 cinnamon sticks
  • 1/2 lb (225 gr) sugar
  • 1/2 lb (225 gr) whipped cream or Turkish kaymak


Wash and peel guinces, cut into halves through the stems. Scoop out stems and seeds. Wrap seeds and peels of one quince in a cheesecloth.

Place guince together with wrapped-up seeds and quince peels, water, sugar, cloves and cinnamon sticks in a saucepan. Cover, cook on low heat until guince is tender. Remove seeds and peels. Transfer to a baking dish and bake in a moderate oven until quince is well set and the liguid turns into a syrup.

Serve with kaymak (thick Turkish cream) or whipped cream.

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