A traditional Turkish dessert made by baking quince in a clove-spiced syrup and then chilling it, served topped with chopped walnuts. With its slightly tart taste and soft texture, it's a beloved cold dessert of the winter months.
Boil the water, sugar, and cloves in a pot, stirring until the sugar dissolves.
Place the quinces, cored to form a hollow, into the syrup and simmer over low heat until tender.
Transfer the quinces with their syrup into a baking dish and bake in a preheated oven until the tops turn lightly golden.
Let the quinces cool to room temperature, then chill in the refrigerator; place walnut kernels into each hollow and serve cold.
Important: Boil the quinces in the syrup until thoroughly softened before baking, otherwise they'll stay hard in the oven. Allergen: contains walnuts (nuts). Can be kept in the refrigerator in a sealed container for four days.
Don't hollow out the quince's core cavity too deep; scooping out just enough to fit a walnut is enough for it to hold the syrup better.
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