A classic winter dessert prepared by slowly baking quinces in sugared water and enriching them with clove aroma. When served with clotted cream, it becomes an essential on the table.
Wash the quinces thoroughly and cut in half, then scoop out the core with the help of a spoon.
Boil the water, sugar, cloves, and cinnamon stick in a pot, stirring until the sugar dissolves.
Arrange the quinces cut-side up in a baking dish and pour the prepared syrup over them.
Cover the dish with foil and bake in a preheated oven until the quinces soften and turn a reddish color.
Transfer the quinces from the oven to a serving plate along with their syrup, and serve with kaymak (clotted cream) on the side.
Important: Since quinces are a hard fruit, they require long, slow cooking — don't shorten the oven time or the inside will stay hard. Allergen: clotted cream is a dairy product.
Don't discard the quince peel — cooking it along with the syrup adds extra aroma to the dessert; it's strained out before serving.
Admin DadaGastro · verified in test kitchenKızım da yardım etti, birlikte yapmak keyifliydi. Pişirirken evin her tarafı kokladı, komşular bile sordu.
Ben bu kadar uzun pişirmenin gerekli olduğunu düşünmüyorum, daha kısada da oluyor.
Bu tespitiniz için teşekkür ederim, faydalı oldu.
İlk denememde biraz tedirgindim ama sonuç harika oldu. Annemin yıllardır yaptığı tarife çok benziyor, nostaljik oldu.
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