A winter dessert from Turkish home kitchens, slowly poaching quince with sugar and clove until rosy and tender, then serving it with kaymak and walnuts.
15 min prep 60 min cook
Keeps the screen on · step-by-step guide · built-in timer
Peel the quinces, halve them, and carefully remove the cores.
Add the seeds, cloves, and sugar to the pot; keep the seeds for color.
Arrange the quinces cut-side up and add a little water.
Cook over low heat for 60 minutes, spooning the syrup from the bottom over them occasionally.
Cool the dessert and serve with clotted cream and walnuts.
💡 Tip: Add the quince seeds to the pot; they give the dessert its natural pink color.
🍽️ Serving suggestion: Serve with clotted cream and walnuts.
~170
kcal calories
1
g protein
41
g carbs
1
g fat
65.2g
Sugar
3.4g
Fiber
21.7mg
Sodium
9.9g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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