Caramelized baked quince is made by slowly baking halved quinces with sugar and cinnamon until they turn deep reddish brown. Known for its firm texture, quince becomes soft enough to cut easily with a spoon after this long bake.
Arrange the halved quinces in a baking dish with sugar in their cavities. Place the cinnamon sticks between them and pour the water into the bottom of the dish.
Bake in an oven preheated to 150°C / 300°F for 100 minutes, until the quinces turn deep reddish brown and are soft enough to cut with a spoon. Baste them occasionally with the syrup.
Transfer the warm quinces to a plate, garnish with kaymak and crushed walnuts, and serve.
Do not shorten the baking time; if removed too early, the quince will stay firm and pale. Add a little water to the baking dish, or the syrup may burn and leave a dark layer. Allergens: tree nuts (walnuts) and dairy (kaymak, Turkish clotted cream).
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