Quinces in Syrup

Ayva tatlısı


Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

When the large pale-yellow quinces are in season, their sweet floral perfume wafts through the kitchens of Turkey. Sliced into fine segments as meze, cooked into jam, casseroled with meat or made into this pretty pink dessert, quinces are wonderfully versatile. The natural pectin in the fruit and seeds transforms the poaching liquid into a light jelly. The chefs of Istanbul pick out the seeds and cloves from the jelly before serving, but elsewhere the crunchiness of the sweetened seeds and cloves is enjoyed.


  • 3-4 quinces, peeled, halved from stalk to head, and cored (keep the seeds)
  • 4 tablespoons sugar
  • juice of ½ lemon
  • ½ pint/300 ml water
  • 8-10 cloves


  • Place the quince halves in the bottom of a wide, thick-based pan. Sprinkle them with the sugar and pour over the water and lemon juice. Add the quince seeds and cloves to the pan and poach the fruit gently for about an hour, basting from time to time, until the fruit is tender and has turned pink. Leave to cool in the pan.
  • Transfer the quinces, with or without the cloves and seeds, to a serving dish and spoon the jelly over and around them. Serve with a dollop of kaymak.