Baked Quince (Ayva Tatlısı) with Clotted Cream and Walnuts

Sweet and comforting Turkish dessert of baked quince halves, caramelized and topped with clotted cream and walnuts.

Prep Time

15 minutes

Total Time

75-105 minutes

Calories

295 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.40/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

2largeQuince(About the same size)

£3.00

0.5cupGranulated Sugar(Per quince half, so 1 cup total)

£0.20

1tablespoonLemon Juice(Freshly squeezed)

£0.10

0.5cupWater(Adjust as needed)

1 Cinnamon Stick(Optional, for flavor)

£0.25

2 Cloves(Optional, for flavor)

£0.10

4tablespoonsClotted Cream(Or kaymak, for topping)

£1.20

0.3cupWalnuts(Coarsely chopped, for topping)

£0.75

Total Cost

£5.60

£1.40 per serving

Instructions

1.
Preheat oven to 350°F (175°C).
2.
Wash the quince thoroughly. Cut each quince in half lengthwise and remove the core and seeds. It's easier to peel after they're baked slightly, but you can peel them now if you prefer. The skin gives it a slight rosy colour.
3.
Place the quince halves, cut-side up, in a large oven-safe baking dish or Dutch oven.
4.
Sprinkle 1/2 cup of granulated sugar evenly over each quince half. Drizzle with lemon juice.
5.
Pour water into the baking dish, around the quince halves. Add the cinnamon stick and cloves, if using.
6.
Cover the baking dish tightly with a lid or aluminum foil.
7.
Bake for 60-90 minutes, or until the quince is very tender and has turned a deep pink or reddish color. Check periodically and add more water if the liquid evaporates completely.
8.
Remove the baking dish from the oven and let the quince cool slightly in the syrup.
9.
To serve, place a quince half on each plate. Spoon some of the cooking syrup over each half.
10.
Top each quince half with a generous spoonful of clotted cream and a sprinkle of chopped walnuts.
11.
Serve warm or at room temperature.

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My Notes

Nutrition Information

Nutrition per serving (200g)

295 kcal / 1234 kJ

Carbs

42g

16% of RDA

Fat

13.5g

19% of RDA

Protein

6% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

32 g

36% of RDA

Sodium

15 mg

1% of RDA

Saturated Fat

7.5 g

38% of RDA

Chef's Tips

The cooking time may vary depending on the size and ripeness of the quince. Check for tenderness with a fork.

If you don't have clotted cream, you can use whipped cream or Greek yogurt as a substitute, although the flavor will be different.

You can add a few drops of rose water or orange blossom water to the syrup for extra flavor.

For a deeper caramelization, remove the lid or foil for the last 15-20 minutes of baking.

If your quince are very tart, you may need to increase the amount of sugar.

If you can't find clotted cream, mascarpone cheese can be used as a similar substitute.

Cooking Equipment

Oven

Large Oven-Safe Baking Dish or Dutch Oven

Knife

Cutting Board

Wine Pairings

No wine pairing suggestions available for this recipe.

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