Turkish Quince Dessert (Ayva Tatlısı)

Turkish Quince Dessert, or Ayva Tatlısı, is a traditional and visually striking treat that showcases the delicate sweetness and fragrance of poached quince. Slow-cooked in spiced pomegranate juice, the fruit takes on a vibrant ruby hue and a melt-in-your-mouth tenderness. Finished with a dollop of whipped cream or kaymak, and garnished with crushed pistachios and pomegranate seeds, this elegant dessert is perfect for holidays, special dinners, or cozy winter nights.

Why You’ll Love This Recipe

Ayva Tatlısı is both refined and comforting. The quinces become wonderfully soft while absorbing the deep flavors of pomegranate, cinnamon, and cloves. It’s naturally gluten-free, subtly spiced, and beautifully garnished for an impressive presentation. With its balance of tangy fruit, sweet syrup, and creamy topping, this dessert offers a unique sensory experience that’s rooted in centuries of Turkish culinary tradition.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Quinces
• Granulated sugar
• Pomegranate juice (or grape juice)
• Cinnamon sticks
• Whole cloves
• Whipped cream or kaymak (clotted cream)
• Crushed pistachios
• Pomegranate seeds

directions

1. Halve the quinces lengthwise and remove the cores. Place the halves cut side up in a medium saucepan or shallow pot.
2. Sprinkle about 1 tablespoon of granulated sugar into the cavity of each quince half.
3. Pour the pomegranate juice into the pot, making sure it reaches halfway up the sides of the quince halves.
4. Add the cinnamon sticks and whole cloves to the pot.
5. Bring the mixture to a boil over medium heat. Reduce the heat to low, cover the pot, and let simmer gently for 45–60 minutes, or until the quinces are fork-tender and richly colored.
6. Remove the pot from heat and allow the quinces to cool slightly in the syrup.
7. Transfer the quinces to serving plates. Spoon some of the spiced syrup over each one. Chill if desired for a more refreshing presentation.
8. Just before serving, top each quince half with a generous swirl of whipped cream or a spoonful of kaymak.
9. Garnish with a sprinkle of crushed pistachios and a few pomegranate seeds for color and crunch.

Servings and timing

• Servings: 4 servings
• Prep Time: 10 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour 10 minutes
• Estimated Calories: 185 kcal per serving

Variations

• Juice options: Substitute pomegranate juice with grape or apple juice for a milder flavor profile.
• Floral notes: Add a splash of rose water or orange blossom water to the syrup for extra fragrance.
• Dried fruit twist: Add a few raisins or dried apricots to the poaching liquid for added sweetness and texture.
• Vegan topping: Use coconut cream or whipped plant-based alternatives for a dairy-free version.
• Nuts swap: Use crushed walnuts or almonds instead of pistachios for a different nutty finish.

storage/reheating

Store any leftover quince and syrup in an airtight container in the refrigerator for up to 3 days. Serve cold or gently reheat on the stovetop over low heat if a warm dessert is preferred. Toppings should be added fresh just before serving.

FAQs

What is quince?

Quince is a fragrant, pear-like fruit with a firm texture that becomes soft and flavorful when cooked. It is commonly used in Middle Eastern and Mediterranean desserts.

Do I need to peel the quinces?

No, the skin softens during cooking and contributes to the final texture and color.

Can I make this dessert ahead of time?

Yes, quince tastes even better after resting in the syrup. You can prepare it a day ahead and store it chilled.

Is this dessert very sweet?

The sweetness is balanced by the tartness of the pomegranate juice and the spice notes. It is mildly sweet and aromatic.

Can I use store-bought whipped cream?

Yes, but homemade whipped cream or traditional kaymak adds a richer flavor and more authentic experience.

Is kaymak necessary?

While kaymak is traditional, whipped cream or mascarpone are excellent substitutes.

Can I use other fruits?

This recipe is designed for quince, which has a unique firmness and flavor, but similar poaching methods can be used for pears or apples.

What can I do with leftover syrup?

Drizzle it over yogurt, pancakes, or ice cream—or save it as a flavorful glaze for cakes or other desserts.

How do I know when the quinces are done?

They should be fork-tender and deeply colored from the juice, indicating full absorption and soft texture.

Is this dish suitable for special diets?

Yes, it is gluten-free and vegetarian. It can be made vegan by using a non-dairy topping.

Conclusion

Turkish Quince Dessert (Ayva Tatlısı) is a beautifully aromatic and visually captivating dish that celebrates the simple elegance of poached fruit. Infused with warm spices and enhanced by vibrant garnishes, it offers a perfect ending to festive meals or quiet evenings alike. Whether served warm or chilled, this dessert is a celebration of tradition, flavor, and refined simplicity.

Turkish Quince Dessert (Ayva Tatlısı)

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This elegant Turkish quince dessert is slow-cooked in spiced pomegranate juice until tender, vibrant, and richly infused with flavor. Topped with whipped cream, crushed pistachios, and fresh pomegranate seeds, it’s a beautifully fragrant and festive dish perfect for special occasions or cozy winter evenings.

• Author: Mari
• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Simmer
• Cuisine: Turkish
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 2 quinces, halved and cores removed
• 6 tbsp granulated sugar
• 2 cups pomegranate or grape juice
• 2 cinnamon sticks
• 7 whole cloves
• Whipped cream or kaymak (clotted cream), for topping
• Crushed pistachios and pomegranate seeds, for garnish

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Instructions

1. Place quince halves cut side up in a medium saucepan or shallow pot.
2. Sprinkle 1 tbsp sugar into the cavity of each half.
3. Add pomegranate juice, cinnamon sticks, and cloves to the pot. The juice should cover about half of the quince height.
4. Bring to a boil over medium heat, then reduce to a simmer. Cover and cook for 45–60 minutes, or until quinces are tender and ruby-colored.
5. Remove from heat and let quinces cool slightly in the syrup.
6. Transfer to a plate, spoon some of the syrup over each, and chill if desired.
7. Before serving, top each quince with a swirl of whipped cream or kaymak, and garnish with pomegranate seeds and chopped pistachios.

Notes

• Use grape juice as a substitute for a milder flavor.
• Serve warm or chilled depending on preference.
• Make ahead and refrigerate for easy entertaining.
• Add a splash of rosewater to the syrup for a floral note.

Nutrition

• Serving Size: 1 quince half
• Calories: 185
• Sugar: 30g
• Sodium: 5mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 4g
• Protein: 2g
• Cholesterol: 15mg