Ayva Tatlisi, Turkish Poached Quince with Cream
Whole quince slowly poached until deep rose red and spoon tender, served with thick cream and walnuts.
- Time1 hr 30
- LevelEasy
- Costabout £1.45 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Peel the quinces, halve them lengthways and scoop out the cores with a teaspoon. Rub the cut sides with lemon juice so they stay pale.
- 2
Put the sugar, water, cloves and cinnamon in a wide pan that fits the quince in one layer. Bring to the boil, stirring until the sugar dissolves.
- 3
Lay the quince halves in the syrup cut side up. Cover, turn the heat to low and simmer for 45 minutes.
45 min - 4
Baste, then turn the fruit over. Cook for another 15 to 20 minutes until the fruit is deep rose pink and a knife slides in easily.
16 min 40 s - 5
Lift the quince onto a plate. Boil the syrup hard for 5 to 8 minutes until it thickens to a light glossy sauce, then pour over the fruit.
6 min 40 s - 6
Chill or serve warm. Top each half with a spoon of clotted cream and scatter with chopped walnuts.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
