Ayva Tatlisi, also known as Turkish Quince Dessert, is a delicious sweet treat that has been enjoyed in Turkey for centuries.
This dessert consists of quince fruit, which is native to the Caucasus and Western Asia, and has a unique and sweet flavor that is hard to resist.
Add a dollop of thick cream, known as 'Kaymak', or sprinkle some pistachios on top to take the flavors and textures of this unique dessert to a whole new level!
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Turkish Poached Quince, or Ayva Tatlisi, is a delicious dessert that uses the natural, delicate, and aromatic flavors of quince fruit, which blend beautifully with cinnamon and cloves.
It's easy to make and a great way to enjoy the unique taste of quince fruit in a sweet and satisfying way.
Why not give it a try and experience the classic flavors of this Turkish dessert for yourself?
What is Quince Fruit?
Quince is a fruit that belongs to the same family as apples and pears. It has a unique round shape with yellow-green skin covered in fine fuzz.
The fruit is firm and has a hard, woody core containing small seeds.
Quince has a tart and astringent taste, which makes it difficult to eat raw.
When cooked, however, it becomes tender and develops a sweet, aromatic flavor that's similar to a combination of apples and pears.
Apart from making a scrumptious dessert, you can use this versatile ingredient to make jams, jellies, and sauces.
This seasonal ingredient is also a good source of vitamins and minerals, including vitamin C, fiber, and potassium.
What is Ayva Tatlisi?
Ayva Tatlisi is a traditional Turkish dessert that is made from quince fruit.
The fruit is peeled, cored, and poached in a simple sugar syrup until it becomes tender and has absorbed the flavor of the syrup.
The best way to serve this delicious Quince Dessert is to arrange poached quince pieces in a serving dish and top them with either thick cream "Kaymak" or pistachio nuts.
Just like our Turkish Fig Pudding (Incir Uyutmasi) and Güllaç desserts, this quince dessert requires only a few ingredients, is easy to make, and is full of flavor.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Quince - Quince fruit has a shape similar to a large pear and is highly fragrant, usually golden yellow in color. When making Ayva Tatlisi, I usually leave the peel on, but you can peel them if you prefer. Carefully core the quince with a paring knife, ensuring that no woody bits are left behind. Keep the peels and seeds to add to the syrup as they give the dessert a beautiful orange/red color.
- Sugar - You can use caster sugar or granulated sugar.
- Cinnamon - Although cloves are commonly used for flavoring Ayva Tatlisi, I also prefer adding a cinnamon stick to the syrup.
- Pistachio - It is great for garnishing Turkish Desserts such as Kadaif Dessert - Turkish Tel Kadayif, Muhallebi - Mahalabia Dessert, and Revani - Turkish Semolina Cake. However, you can use any nuts you prefer.
How to Make Turkish Quince Dessert - Ayva Tatlisi?
Making this sweet and delicate Ayva Tatlısı (Turkish Quince Dessert) is very easy and straightforward.
However, to achieve the best results, you need to follow a few simple steps:
To prepare the quinces, cut them in half and remove the seeds and cores. Peeling the quinces is optional and I usually leave them on.
Place the quince halves in a pan along with the sugar, water, quince seeds, cinnamon sticks, and/or cloves.
Bring the pan to a boil over medium heat, then lower the heat and let the quince halves simmer gently with a lid on for about an hour, or until the quinces are tender and pink.
After cooking the quinces, take them out of the syrup and transfer them to a serving dish.
Discard the cinnamon stick and cloves and let the quinces cool down completely before serving.
After the quince halves have cooled down, pour some of the syrup over them.
Chill the dish in the refrigerator for a few hours or overnight until the quince halves are set.
Serve the Ayva Tatlisi chilled, garnished with crushed pistachios or /and Turkish clotted cream "Kaymak".
Baked Ayva Tatlisi
While poaching is the traditional method for preparing this delectable quince dessert, it is also possible to bake it in the oven.
To make baked Ayva Tatlisi, place the poached quince halves along with the syrup in a baking dish and bake them until they are caramelized with a sticky yet soft texture.
As with the poached version, let the baked quince halves cool down and chill before serving them with your favorite garnishes.
Top Tips From the Chef
- When making Ayva Tatlisi, it's best to use a ripe and fragrant quince that's in season. Since the recipe only requires a few ingredients, it's crucial to ensure that the main ingredient is of high quality.
- Use a sharp knife to peel and core the quince. Quince fruit is quite firm, so a dull knife will make the process more difficult and dangerous.
- While poaching the quince, include the seeds and peels in the pan as they contribute a notable reddish hue to Ayva Tatlisi.
- Be patient when simmering the quince halves in the sugar syrup. The fruit needs to cook slowly and absorb the flavor of the syrup for the dessert to be successful.
- Serve the dessert chilled for the best flavor and texture.
Serving Suggestions
Ayva Tatlisi is traditionally served chilled with some kaymak (a type of clotted cream) or whipped cream on top.
You can also serve it with some chopped nuts, such as pistachios or walnuts, for extra texture and flavor.
Some people also enjoy serving it with a sprinkle of cinnamon or a drizzle of honey.
Recipe FAQs
Ayva Tatlisi is not difficult to make, but it does require some time and patience. The process of peeling and coring the quince fruit can be a bit time-consuming, but once the fruit is ready, the rest of the process is quite straightforward.
To store leftover Ayva Tatlisi, place it in an airtight container and refrigerate it. It can last for up to 5 days in the fridge.
While Ayva Tatlısı is traditionally made with quince, you can experiment with other fruits like apples or pears if you prefer.
Related Recipes
For more scrumptious Turkish dessert recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this scrumptiously soft and fruity Turkish Quince Dessert - Ayva Tatlisi as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
Ayva Tatlısı - Turkish Quince Dessert
Equipment
Ingredients
- 3 quinces
- 450 ml water
- 200 g caster or granulated sugar
- 1 cinnamon stick
- 4 cloves
- 10 g pistachio and/or kaymak to serve
Instructions
- To prepare the quinces, cut them in half and remove the seeds and cores. Peeling the quinces is optional and I usually leave them on.
- Place the quince halves in a pan along with the sugar, water, quince seeds, cinnamon sticks and/or cloves.
- Bring the pan to a boil over medium heat, then lower the heat and let the quince halves simmer gently with a lid on for about an hour, or until the quinces are tender and pink.
- After cooking the quinces, take them out of the syrup and transfer them to a serving dish. Discard the cinnamon stick and cloves and let the quinces cool down completely before serving.
- After the quince halves have cooled down, transfer them to a serving dish and pour some of the syrup over them.
- Chill the dish in the refrigerator for a few hours or overnight until the quince halves are set.
- Serve the ayva tatlisi chilled, garnished with crushed pistachios or /and Turkish clotted cream "Kaymak".
Notes
- When making Ayva Tatlisi, it's best to use a ripe and fragrant quince that's in season. Since the recipe only requires a few ingredients, it's crucial to ensure that the main ingredient is of high quality.
- Use a sharp knife to peel and core the quince. Quince fruit is quite firm, so a dull knife will make the process more difficult and dangerous.
- While poaching the quince, include the seeds and peels in the pan as they contribute a notable reddish hue to Ayva Tatlisi.
- Be patient when simmering the quince halves in the sugar syrup. The fruit needs to cook slowly and absorb the flavor of the syrup for the dessert to be successful.
- Serve the dessert chilled for the best flavor and texture.
Nutrition
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Christina
This looks so good, definitely trying as soon as I get hold of some quinces. Thank you for the recipe!