Quince is a fruit widely used in Turkish cuisine. In this simple classic dessert, they are poached in syrup. When preparing quince, it is important to have a bowl of water with lemon to the side, which prevents the quince from turning brown.
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1 lemon, juiced
200g granulated sugar
6 to 8 cloves
Method Prep:15min › Cook:50min › Ready in:1hr5min
Fill a bowl large enough to fit the quince with cold water. Add half of the lemon juice. Peel and halve the quince and thoroughly remove the core, setting aside the seeds. Place the quince in the lemon water immediately.
Bring the sugar and 500ml to the boil in a heavy pot. Add the remaining lemon juice, cloves and quince seeds.
Transfer the quince to the boiling syrup and reduce the heat to a simmer. Poach the quince until soft and rose-coloured, about 50 minutes.
Remove the seeds and let the quince cool in the syrup. They syrup will slightly gel as it cools. Chill in the fridge. Serve the chilled quince with whipped cream.