Quince With Star Anise & Cinnamon Ayva Tatlısı
Turkish sweet perfumed quinces poached in an aromatic syrup before a light roasting resulting in tender melt in the mouth fruit with a sticky caramelised skin. The rose gold Jewell of Turkish winter produce.
Prep
Cook
| Category: | Desserts, Drinks & Sweet Treats |
| Seasons | Winter Autumn |
| Cuisine Type | Turkish |
Ingredients
Ayva Tatlısı
| 2 Large Quinces |
| 270 Grams Sugar (1.5 'Su' glasses) |
| 500 Millilitres Water (2.5 'Su' glasses) |
| 1 Cinnamon stick |
| 1 Star anise |
Quince With Star Anise & Cinnamon Ayva Tatlısı Directions
- In a medium to large saucepan, place the sugar, water and spices and bring to the boil on the medium ring; leave on a gentle boil for around ten minutes.
- Peel the fruit cut in half from top to bottom, scoop out the centre fibres and seeds. If very large cut again into quarters.
- Remove the spices from the syrup and place the quince quarters gently into the syrup face down.
- Add enough water to just cover the quince pieces.
- Reduce the heat, cover, and simmer for around an hour, checking from around the 45 minutes. The quince should become rose gold and be tender but not falling apart.
- Heat the oven to 170 degrees Celsius (Fan).
- Remove the quince pieces from the saucepan and place face up in a pie dish or small baking tray.
- Spoon over 2-3 tablespoons of the syrup on each quince slice and place in the oven for 30 minutes.
- The quinces will become sticky, golden and a deeper shade of rose gold.
- Remove from the oven and rest for ten minutes to serve warm or cooled for a traditional dessert.
- Serve with clotted cream, traditional Turkish 'Maraş' ice cream, vanilla custard or simply enjoy them as they are.
Recipe notes
- When the poached quinces are removed from the saucepan they leave behind some delightful syrup. The syrup can be served over the baked fruit, on ice cream or clotted cream or reduced down further to be bottled up and refrigerated.
- The syrup is wonderful used in other deserts or on breakfast dished such as yoghurt or pancakes.
- If I'm making the dish again in the near future I substitute half the sugar for this syrup which brings on a pronounced flavour and fabulous colour.
- I don't usually peel my quinces as the skin is very thin and will caramelise nicely in the oven. Should you wish to prepare a bowl of cold water and add some fresh lemon juice. As you peel and cut each quince leave it in the water to stop it from browning.
- Retain the seeds of the quince for jam making they are full of pectin and help your jams to set.
- Turkish quince dessert can also be made by just poaching, increase the simmering time until you are happy they are tender and offer a nice rosy colour.
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