Ayva Tatlisi (Quince Dessert)

Turkish quince dessert garnished with clotted cream and ground pistachio in a white oval bowl.

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5 from 1 review

Simple poached quince dessert recipe with spices. A super light fruit dessert flavored with served with clotted cream and pistachios.


  • 1 cup sugar
  • 4 cup water
  • 3 quince fruit
  • 2 tablespoon hibiscus, for coloring only
  • Zest of one orange
  • 2 cinnamon sticks
  • 3 star anise
  • 1 rosemary sprig

For garnish:

  • clotted cream
  • pistachios


  1. Boil water and sugar in a pot until sugar dissolves.


  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. For a more caramelized quince dessert: Bake them in a preheated oven for about 5 minutes after cooking them in the pot.
  9. Storage: If not serving immediately, store it in the refrigerator. It can last for several days and often tastes better the next day.