Ayva Tatlisi (Quince Dessert)

What is Ayva Tatlısı?

It is a special dessert from Turkish cuisine made from a fruit called quince. Quinces look like apples or pears but they are different. They are usually hard and not very sweet. But when you cook them, they change and become really yummy.

In Turkey, people take these quinces and make them into a dessert called ayva tatlısı. They cut the quinces in half and take out the middle part. Then, they cook the quinces in water and sugar. When the quinces cook for a long time, they turn a pretty pink color (thanks to their own seeds) and get sweet (thanks to sugar).

People often eat this humble fruit dessert with Turkish clotted cream (kaymak) on top. It's a favorite seasonal fruit dessert in Turkey, especially in the colder months. It's simple, but very tasty!

Looking for a savory recipe with quince fruit? Check out our Turkish Celeriac Recipe With Quince Fruit.

What is a Quince Fruit?

A quince is a very unique fruit that is not very well-known in all parts of the world. This fruit is a close relative of apples and pears and also resembled them closely in look and texture.

They are golden yellow in color and their shape generally resembles those of pears. Ripe quinces should be hard, and if you have a soft one, it’s close to spoilt. Once cut, the inside of a quince has a very hard and spongy texture that isn’t very appetizing to eat raw.

But, don’t let the unappealing shape and texture fool you. Once you’ve tasted this amazing quince fruit, you’ll have a craving for the rest of your life!

The aromas of quinces are very complex and rich with strong hints of apple, pears, vanilla, and citrus fruits. These prominent flavor ques make it very easy to pair other ingredients with the quince.

As we’ve already mentioned, raw quince can be very hard and spongy, but some varietals less so than others. This is why the majority of people cook their quinces before eating them.

Once the quince fruit is cooked as in this Turkish quince dessert recipe, the texture softens and the sweeter flavors come through.

If you have a variety that can be appetizing raw, rather eat slices than chunks. Raw quinces still have a generally sour and tangy flavor. They might become your favorite snack if they are juicy enough.

Quinces are also extremely rich in vitamins, minerals, and antioxidants. For more amazing facts on their various health benefits, read more about the health benefits of quinces.

How To Eat Quinces

Raw quinces may not be appetizing to eat if they are not ripe enough. They have an extremely hard and spongy texture and their flavor is sour and bitter. Some varieties are much more edible raw. They are still hard but juicy and sweet.

It is not easy to eat a quince like an apple. It is too hard to bite. But you can enjoy them sliced.

Most people prefer eating quinces cooked. The quickest and easiest method would have to be boiling them, although there is so much more you can do.

Quinces can be eaten as is, made into a jelly or jam or a dessert like this ayva tatlisi.

Ingredients

The beauty of ayva tatlisi lies in its simplicity. Here are the main ingredients and some optional ones you can add to make this delightful Turkish dessert: 

Main Ingredients:

1. Quinces: The primary ingredient, quinces should be firm and aromatic.
2. Sugar: Essential for sweetness and forming the syrup.
3. Water: Used to cook the quinces and create the syrup.
4. Quince Seeds: Often included in the cooking process, as they help thicken the syrup and add a natural gelatinous quality.

Optional Ingredients:

1. Hibiscus Leaves: Adding dried hibiscus leaves can give the dessert a distinctive, vibrant pink color.
2. Cinnamon Sticks or Whole Cloves: These spices can be added for a warm, aromatic flavor.
3. Orange Peel: A piece of orange peel can infuse a delightful citrusy note.
4. Vanilla: A hint of vanilla can enhance the overall flavor.
5. Star Anise: This adds a sweet, licorice-like flavor and a hint of sophistication.
6. Rosemary: A sprig of rosemary can impart a subtle, aromatic herbal touch.
7. Garnishes: Traditional garnishes include clotted cream, but you can also use chopped walnuts or pistachios or coconut flakes for added texture.

How to Make It

Turkish quince dessert recipe is very easy to make and yields an extremely flavorful and beautifully colored dessert. You can make them in advance and store them until you're ready to serve them!

1. Make the sugar syrup: Combine the water and sugar in a medium-sized pot and bring the mixture to a boil. Once boiling, reduce the heat and allow it to simmer until all of the sugar has dissolved.
2. Prepare the quinces: Peel and halve the quinces without removing the seeds inside. These seeds help add color to the syrup (and quince) and the pectin inside them acts as a natural thickening agent, creating a much thicker syrup.

Tip: You can keep the peels of quince fruit and put them in your water bottle or teapot to have a refreshing flavor.

3. Add the quince and other optional ingredients to the pot: Once the sugar has dissolved, add the peeled quince halves to the syrup. Optionally, add the hibiscus leaves (for a nice red color), orange peel, cinnamon sticks, star anise, and rosemary too. These are completely optional, but we love using them.
4. Cook the quinces. Bring it to a boil, reduce the heat and let the quinces simmer over low heat for about 1 hour with the lid on. Cook them until they are tender, but not mushy. The cooking time depends on the size of the quince.

5. Let the quinces cool completely and serve: Once the quinces have finished cooking, remove them from the syrup, place them in a serving dish, and allow them to cool completely. Then chill them for an hour.

Serving Suggestions

Here are some serving suggestions to make your ayva tatlısı experience even more delightful:

The Classic Serve: Present each cooked quince half in a dessert bowl, spooning over some of the delicious syrup. Top with a dollop of kaymak (Turkish thick cream). This is the most traditional and popular way to enjoy this quince dessert. You can substitute Turkish ice cream or thick strained yogurt for kaymak if you want.

Garnish Options: Sprinkle ground cinnamon, crushed nuts like pistachios, or walnuts on top for an extra layer of flavor and texture. Some also enjoy a sprinkle of coconut flakes for a tropical twist. You can also garnish it with mint leaves.

Beverage Pairings: It pairs wonderfully with Turkish tea or Turkish coffee, creating a harmonious balance of flavors.

Tips

1. Selecting the Right Quinces: Look for firm, unblemished quinces. They should have a lovely fragrance. The perfect quinces are neither too hard nor too soft.
2. Peeling and Coring: Peel the quinces carefully to avoid waste. When coring, ensure to remove the hard parts without cutting through the bottom, as they will be cooked and served as halves.
3. Low and Slow Cooking: Cook the quinces on a low heat to ensure they become tender without falling apart. This slow cooking process allows the flavors to develop better.
4. Using Quince Seeds: Don’t discard the seeds. They contain natural pectin, which helps thicken the syrup. Place them in the cooking pot with the quinces.
5. Checking for Doneness: The quinces are done when they are tender and the syrup has thickened. This can take around 1 to 1.5 hours. Be patient, as the magic happens during this slow simmer.
6. Turn the quinces a few times: While they are simmering, turn the quinces a few times so that all sides of them are covered with the syrup.
7. Resting Time: After cooking, let the quince dessert rest. It tastes better once it has had time to sit, allowing the flavors to meld together.
8. Storage: If not serving immediately, store it in the refrigerator. It can last for several days and often tastes better the next day.

For a better caramelisation effect, bake the cooked dessert in the oven for a short time. Preheat the oven to 350°F (180°C) while they are still poaching. Once finished, place the quince halves in a baking pan and bake them for about 5 minutes.

Another Variation: Bake It In The Oven

Here's how to create a baked version of this Turkish quince dessert:

1. Prepare the Quinces: Start by washing, peeling and halving the quinces. You can either core them or leave them as they are. If you prefer coring, keep the seeds, don't throw them away.
2. Arrange in Baking Dish: Place the quince halves cut-side up in a baking dish. Ensure there's enough space between each half for even cooking.
3. Prepare the Syrup: In a separate bowl, mix water, sugar and reserved quince seeds (add your optional ingredients here, like a cinnamon stick, vanilla, cloves, etc). Stir until the sugar dissolves.
4. Pour Over Quinces: Pour the syrup mixture over the quinces in the baking dish. The syrup should come up about halfway up the sides of the quinces.
5. Bake: Cover the baking dish with aluminum foil and bake in a preheated oven at around 400°F (200°C). Bake for about 1 hour, or until the quinces are tender and the syrup has thickened. After 30 minutes, baste the quinces with the syrup a few times until they are fully cooked.
6. Check for Doneness: The quinces should be soft and with a beautiful dark rosy pink color. The syrup should be slightly thickened.
7. Cool and Serve: Let the dessert cool in the dish. Serve warm or cold, with a generous spoonful of the syrup. Garnish with a dollop of cream, if desired.

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