200gkaymak, or clotted cream, to serve (see notes for alternatives)
1handfulpistachios (unsalted), chopped
water
How I make it
Peel the quinces and slice them in half. Remove the hard core, but keep the seeds. Make sure you remove all the hard bits running through the middle, as these will never completely soften during cooking.
Add the quince halves, quince seeds, sugar, cloves, cinnamon stick and 500 ml (2 cups) water to a wide, shallow pot. Bring to a boil, then lower the heat to low. Cook covered until the quinces are soft and the liquid has turned slightly red, 1-1½ hours. Turn the quince halves carefully from time to time to make sure they cook evenly, and add more water if necessary. Take off the heat and leave to cool completely.
Serve topped with kaymak or clotted cream and pistachios (or see notes below for alternatives).
Tips & notes
If you don't have kaymak or clotted cream, this dessert is (almost) equally delicious with lightly sweetened whipped cream or vanilla ice cream.If making in advance, store tightly sealed in the fridge, but make sure to let the dessert come to room temperature before serving.This dessert keeps well in the fridge. Store in a sealed container for up to a week. Note that kaymak or clotted cream has a short shelf life, so if serving the dessert at multiple occasions days apart, you may want to renew the kaymak or clotted cream.
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