Turkish Quince Dessert | artandkitchen

Ingredients

Batter:

1 cup yogurt (any yogurt but for us Greek plain yogurt is the best)

½ cup oil (original recipe: 1 cup)

1 ½ cups sugar (original recipe 2 cups)

3 (if you use the size of the container of the yogurt instead of “cup”) or 4 eggs (if using the official “cup”)

1 lemon, zest grated

1 lemon, juice

3 cups flour

2 teaspoons baking powder (1 envelope)

1 teaspoon vanilla (1 envelope)

Fruits:

1 cup black currents (cassis) or other berries

Topping (optional)

Sugar pearls

Preparation:

Preheat the oven to 180°C/350°F and line you mold (about 30 cm of length) with baking or aluminum foil.

In a big bowl combine all the ingredients for the batter.

Fold under the berries.

Pour the dough into your prepared mold and add the topping.

Cook for 50-60 minutes at 180°C/350°F or until done (toothpick test)

Let cool down and serve.

Here another recipe including quinces; this year I’m lucky we have a lot them and I’m experimenting trying to many different ways to prepare these wonderful fruits.

Quince belongs to the same family as apples and pear, but they are much harder, but are delicious when it’s ripe. The hard and tangy quinces become soft, fragrant in a beautiful dark rosy pink color when it is cooked. This dessert is very popular in Turkey from October to January winter time and I was impressed from how delicious it was.

I prepared this dessert without any food coloring and the quinces turned red, did not turn mushy and the flesh remained firm.

It is said that the seeds will help to develop the red color and I any case they are rich of pectin. You can also keep the peel in the pan as they are very flavorful.

Ayva Tatlısı - Turkish Quince Dessert

Servings: 4-6
Time: 2hr 30mins
Difficulty: easy
Print

Autor: https://artandkitchen.wordpress.com/ Turkish-Quince-Dessert-1

You need:

Quinces compote:

1/2 lemon juice (to prevent quince to turn dark)
3 medium quinces or 6 small quinces (total weigh before peeling and coring about 1200 g)
1 cups water
1 cinnamon stick
10 cloves
3 crushed cardamom pods (optional)
200 g sugar (it works even using only 150g!)

To serve: (or wiped cream, vanilla ice cream or better Kaymak if available)

1 cup Turkish yogurt (or Greek or Balkan style)
1 tablespoon sugar, or to taste
1/4 teaspoon vanilla

Topping:

3 tablespoons chopped pistachios

Procedure:

Prepare a bowl with enough water to cover quinces when halved. Add lemon juice.
Peel the quinces, halve quince and remove the cores. Collect the seed and make a package enveloping them in a small cotton fabric. Place each of the prepared quinces directly into the bowl with lemon juice as soon as possible.
Place the peeled, halved and cored quinces in a wide skillet cut side up. Add water and spices to the bottom of the skilled and cover the quinces with the sugar.
Cover and bring to boil, as soon as the boiling point is reached reduce the heat and let simmer for about 1 1/2 – 2 hours or until softened and color turned red. Check liquid from time to time and if necessary add a few tablespoons water from time to time. As more you cook the as reddish they will turn, I noticed that they turn also translucent.
Remove from the heat, discard seeds and let cool down.
In a small bowl combine the ingredients for the filling.
Place quinces on serving single plates and fill the hole with the filling.
Sprinkle the pistachios on top and serve reddish syrup.