AYVA TATLISI - TRADITIONAL TURKISH QUINCE DESSERT - With Sugar Or Sugar Free Versions

AYVA TATLISI RECIPE - TRADITIONAL TURKISH QUINCE DESSERT - With Sugar Or Sugar Free Versions

Music: Yemen Turkusu - Turkish Folk Song
Arrangement and piano: Elvan A. ULUCINAR

In this episode, I'd like to share with you my version of Turkish Ayva-Quince dessert recipe. You may prepare it with sugar as usual, or give it a try and cook it with some raisins, simply for not eating too much sugar. Also, totally optional but I add one chopped beet, in last 15 minutes of cooking time to add coloring, because this dessert just looks beautiful when it has a red color.

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INGREDIENTS
3 quinces
1 cup + 6 real tablespoonful raisins
(Or 2 cups granulated sugar)
1/2 cinnamon stick
6 cloves
1/2 lemon
1 beet
A pinch of salt
6 tbsp kaymak or creme fraiche (or whipped cream)
Crushed pistachios or walnuts (to garnish)

DIRECTIONS
Fill a large bowl with water and add 1/2 lemon juice.
Rinse the quinces, then cut the both ends.
Peel and reserve the peels.
Halve the quince.
Using a knife, remove the inner hard core and try to shape it like a bowl in the center, reserve the seeds.
Transfer the prepared halve into the lemon water mix and repeat the same with the remaining quinces.
Combine the quince peels, seeds, cinnamon stick, cloves and 1 cup raisins in a large pan.
Transfer the quince halves into the pan, the bowl side up.
If you are a sugar lover :) then remove the raisins from the recipe and pour 1/3 cup sugar per 1/2 quince halves, over the top.
For sugar free version, (we already added 1 cup raisins into the pan), also fill the bowls of the halves with 1 tbsp raisins.
Fill the pan with water until it reaches the level of the halves.
Bring to a boil over medium-high heat.
Then sprinkle a pinch of salt, cover and reduce heat to the lowest
possible setting.
Simmer for 90 minutes.
In the meantime, peel the beet and chop coarsely.
In the last 15 minutes of the cooking time, add the chopped beets into the pan.
You may carefully turn the halves up side down to get a better color, if desired.
Cook the last 15 minutes with beets then turn off the heat.
Carefully transfer the halves into a dish to cool.
We don't eat too sweet, so I remove the raisins.
For a sweeter taste, do not remove raisins from the bowl of the halves and serve with them.
Drain the liquids from the pan into a bowl to use as the sauce.
Let cool to room temp then refrigerate for at least 3-4 hours.
To serve, spoon some sauce into a serving dish, then place one AYVA, bowl side up.
Place a large spoonful of kaymak into the bowl of the halve (or over the raisins) garnish with pistachios then serve.


READY :) Thank You For Watching!
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