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Middle Eastern

Ayva Tatlısı

The classic Turkish quince dessert: quince halves poached slowly with sugar, cloves and lemon until they turn deep ruby red and tender, then served cold with clotted cream and walnuts.

SnacksLunch & dinnerUnder 400 kcal
80 min15 prep · 65 cookEasy280 kcalper serving
Ayva Tatlısı

Method

  1. Wash and peel 1 quince, keeping the peel. Halve it lengthways from stem to base and scoop out the core with a teaspoon, leaving a shallow hollow in each half. Set the pips and peel aside — the pips carry the pectin that sets the syrup and the peel deepens the colour.
  2. Rub the cut faces of both halves with 1 tsp of lemon juice to stop them browning while you set up the pan.
  3. Choose a small heavy pan that holds the two halves snugly in one layer. Scatter the reserved peel over the base, sit the quince halves on top cut side up, and tuck the pips and 2 whole cloves around them.

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Per serving

280kcal
1gprotein
64gcarbs
4gfat
2gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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