Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Thursday, December 28, 2006

Quince with Thick Turkish Cream

(Kaymakli Ayva Tatlisi)

Quince with Thick Turkish Cream
2 quinces
3/4 cup sugar
2 1/2 cups water
3 or 4 cloves
1 tsp lemon juice

4 tbsp Thick Turkish Cream (Kaymak)
Handful pistachios, chopped
Handful almonds, blanched, sliced

Peel and cut in half the quince. Discard the seeds, but don't throw them away! Place them with the cut sides facing up in a shallow pan. Sprinkle the sugar on top. Add the water, cloves and the seeds in it. Cook over low heat with the lid covered until they are soft and the colour turns to a nice autumn colour.

Place the cooked quince on the service plate. Add lemon juice into the syrup left in the pan, and cook for a few more minutes. Let it cool and pour the syrup on the quince. Leave in the fridge for at least 4 hours.

Place one tablespoon of Thick Turkish Cream (Kaymak) on top of each quince. Sprinkle some pistachios with almond slices and serve.

I suggest that you serve this dessert with a spoon. While eating, make sure to get some quince, Kaymak and syrup with each spoon :)

Meal Ideas:
- Tomato Soup with Cream, Lamb with Garlic in the Oven and Potato Salad.



At 6:44 AM, Anonymous Anonymous said...

I love your recipes, they are great!
Everything about your site is excellent, the recipe, photos, search..all of it, it superb!
Thanks for providing such spendid traditional recipes.
Thank you.

At 1:39 PM, Blogger Binnur said...

Thank you:) All your nice words make me really happy, thank you for
your support....

At 3:15 PM, Anonymous Anonymous said...

your traditional food are so tasty! i am glad that i had visted this site & learned how to make turkish foods

At 1:39 AM, Anonymous Anonymous said...

what is quince???

At 9:59 AM, Blogger Binnur said...

Quince is a fruit, here is the site;

You should google to get more info about it.

At 5:12 PM, Anonymous Anonymous said...

Thank you! the quinces were fantastic!! However, when I made the kaymak, a yellowish quite thick "crust" that tastes slightly like butter formed on the top. Is that normal? should be eaten? secondly, what do you mean by "rolling" the Kaymak?

At 5:36 PM, Blogger Binnur said...

I don't know why the colour is yellowish it should be white. The milk you used may effected the colour. The white quite thick crust is Kaymak. If the taste is not sour like expired milk you can have it.
Pour out the milk into a bowl. Now the Kaymak is formed on the surface of the milk like a thick crust. Cut it in 3 or 4 pieces, then roll them up as shown in the picture, btw you don't have roll it. Just cut in pieces before serve Kaymak.
Take care,

At 12:18 PM, Anonymous Anonymous said...

Dear Binnur,
I was trying to prepare quinces in syrup already twice but the result was quince puree... How to prepare it to obtain soft but solid quinces instead of a puree? :(
Best greetings,

At 10:53 PM, Blogger Binnur said...

Hi Layla,
They maybe overcooked! Try to cook them less amount of time.

At 8:44 PM, Anonymous Natalia said...

Hi Binnur,

Thank you for your recipes! I cooked a lot of dishes and they are great.

We made this dessert after watching Muhtesem Yuzyil, it was so delicious!

Thank you,


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