Poached Quince
Poached quince is a very light dessert with a very fragrant flavour and deep amber colour.
About this Recipe
Poached quince is a very light dessert with a very fragrant flavour and deep amber colour. It is made by poaching halved quinces in sugar syrup. Traditionally it is served with a scoop of kaymak, a rich Turkish clotted cream, and crushed pistachios or walnuts.
SERVES 4
PREP TIME: 10 MINS + 8 HOURS SOAKING IN SUGAR
COOK TIME: 1,5 – 2 HOURS
One of the best things about poached quince, is that its’s super easy to make. Preparation takes about 10 minutes and, once it’s on the hob, you can almost forget about it for a couple of hours. Whilst cooking you will notice that gradually, the colour of the quince will change from yellow to a beautiful deep amber colour through slow and gentle simmering. When it’s cooked, add a little bit of garnish, and your poached quince dessert will be ready to be served.
TIPS & SUGGESTIONS
- The skin and seeds of quince contain a lot of pectins. Because of this, saving it for later use during preparation is a must. This way, you will get a thick syrup consistency as well as a vibrant colour.
- Once the quinces are peeled and cut open, oxidation will turn the fruits brown. If you can’t start the cooking process right after peeling them, prepare some acidulated water by adding the juice of half a lemon to a bowl of cold water. Place the quinces in this water to stop them from going brown.
- Cutting the quinces into halves horizontally will give you with a round and flat surface to play with and will make the end result prettier. If you cut the bottom of the quince as well, you can balance them easily when you put them on a serving plate.
- I would recommend that you soak the quinces in sugar overnight. This process helps the fruit to hold its shape during cooking. If you don’t have enough time, you can skip this step.
- Serve the dessert at room temperature, so the clotted cream doesn’t disintegrate.
- I use my leftover quince syrup in a ginger beer & dark rum cocktail. It’s extremely refreshing during hot summer days.
I need to remind you that quince is only available during autumn and wintertime when there is an abundance of it. It means that you can only impress your guests with this dessert half of the year. You have been warned!
Well, enjoy the recipe.
Ingredients
- 2 medium-size quince
- 6 cloves
- 180 g white granulated sugar
- 400 ml water, at room temperature
- 1 cinnamon stick (optional)
Garnish:
- 100 g clotted cream or mascarpone cheese
- 1 tbsp pistachio or walnut, crushed
Step by Step Instructions
Step 1
Wash and peel both quinces with a peeler or a knife, saving the skin for later use.
Step 2
First, cut them horizontally in halves and then, take a small slice off the bottom of the quinces, so they can sit straight when serving.
Step 3
Core them with the help of a spoon, saving the seeds for later use.
Step 4
Spread the peeled skin in the bottom of a big saucepan or a big, deep pan with a lid. Place the quince halves on top of the skin layer, carved side facing up. Make sure the pieces are not overlapping with each other.
Step 5
Add a couple of seeds and a clove in each quince. Spread the rest of the seeds and cloves into the pan.
Step 6
Pour the sugar evenly all over the quinces. Put the lid on and leave it at room temperature for 8 hours or overnight.
Step 7
Add a cinnamon stick, then pour water into the pan. Cover with a lid and bring it to a boil at low temperature. After 10 minutes, take the cinnamon stick out.
Step 8
Simmer the quinces for about 1.5 – 2 hours or until its water becomes like the consistency of a jam. Whilst cooking, from time to time take a spoon of its juice and drizzle over the quinces.
Step 9
Take the pan off the heat and let the fruits cool at room temperature. Spoon the syrup mixture over the quince halves.
Step 10
Gently remove the quinces from the pan with a slotted spoon and place them on a serving plate. Put a spoonful of mascarpone cheese or clotted cream on each quince and decorate it with crushed pistachios. Drizzle with its own syrup.
Notes
Quince: You can find them in big supermarkets as well as in Turkish and Middle Eastern shops and online.
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