Description
A sweet where 'Ayva' (quince)—a fruit too astringent to eat raw—is stewed with sugar and cloves until ruby-red, served with kaymak.
Restaurants serving Ayva Tatlısı
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Ayva(Quince)
- Sugar
- Cloves
- Kaymak
- Cinnamon
Instructions
- [Authentic Recipe]
- Halve ayva (quince), core, and remove seeds. Peel them, but keep the seeds and peels as they are used for coloring and thickening.
- Arrange ayva in a pot, stuff the hollows with plenty of sugar. Place the reserved seeds, peels, cloves, and cinnamon stick in the gaps.
- Pour a little water, cover, and simmer on very low heat for 2-
- hours until the ayva is dyed a beautiful ruby red and soft. Cool completely, plate, heap kaymak (clotted cream) in the hollows, and sprinkle crushed pistachios.
Learn more Spice, substitutes, tips
Key spices
Noble aroma of cloves and cinnamon
Substitutes at Japanese supermarkets
Pear or Firm apple
Pairing
Turkish Tea(Çay)
Trivia
[Hardcore] A scientific sweet from the old days where natural pectin from ayva seeds thickens the syrup, and pigments from the seeds and skin alone create a beautiful red color with zero artificial coloring.
Eating tips & etiquette
[Unique Eating] Scoop up the sweet-and-sour quince flesh, which has become gooey with syrup, together with the rich, milky kaymak using a spoon!
Allergen
Dairy