QUINCE DESSERT: A RED-TINGED ISTANBUL BREEZE

QUINCE means the most special DESSERT for the people of Istanbul . If you visit Istanbul, you must try this amazing taste. You may have a chance to taste it in your home as well! Here is an original recipe for Quince Dessert that I have been used for more than 30 years. It's sour-sweet taste and unique aroma will amaze you.

Full recipe for QUINCE DESSERT
Ingredients:

4 quinces
2 apples
cup raisins
1.5 cups sugar
6-8 cloves
1.5 cups water

For preparation:
lemons juice
3 L water

For serving:
Vanilla ice cream or whipped cream

Directions:

PREPARATION
Set a large bowl of water, add half a lemons juice.
Peel the quinces and soak them in the lemon-water to prevent browning.
Keep about half of the quince peels to provide better colour and flavour in the dessert. Soak well-chosen quince peels in lemon-water to use for cooking later.
Peel the apples and soak them in the lemon-water mixture as well.

FORMING
Cut each quince into two halves, clean the seeds and other hard parts by neatly carving the center of each half; return the halves to the lemon-water
Separate and keep the seeds of quinces that are in good condition (uncut and unspoiled seeds). Seeds are the natural source of colour and consistency in this dessert.
Place the selected seeds and cloves into a clean tea bag and tie it at the top.
Chop the soaked quince peels into small pieces, then return them to the water.
Cut the apples into small cubes and return them to the water, as well.

COOKING:
In a wide and shallow cooking pot, boil 1.5 cups of water with the tea bag that contains the cloves and quince seeds.
Once the water boils, add the raisins, chopped apples, and the chopped quince peels.
Gently place the quince halves over the mixture, face down.
Cover with the lid and cook on medium heat for 7-10 minutes.
Once the quinces are slightly tender, flip them and place 2 tbsp of sugar into the center hollow of each quince half.
Re-cover the pot with the lid. Make sure to leave a crack so excess steam can escape during cooking.
Cook on low heat for approximately 2 to 2.5 hours (*). By the end of this period, the colour will have turned red, syrup will thicken, and you will see slow bubbling.
Once the quinces colour turns to dark red, cooking time is over; turn off the stove.
Leave the dessert in the cooking pot until it cools down to room temperature to avoid deforming the quince halves.
Then transfer to a presentation dish: First, arrange the quince halves. Then, fill their hollow with the apple-raisin-quince peel mixture. Finally, drizzle the syrup over the pieces.
Before serving, cover and refrigerate for a minimum of 2 hours or overnight.
Serve the quince dessert with whipped cream or ice cream; invite family and friends to share this amazing flavour!
Enjoy a fresh breath of Istanbul!

I would like to give my special thanks to the artists and music lovers who have inspired me to associate Turkish Classical Music with traditional Turkish desserts.

Note: (*) In some recipes, the cooking process of the dessert is completed in the oven. In this case, after 2 hours of stove cooking, dessert is covered with aluminum foil and transferred to the oven for 30-40 minutes of baking.

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