Turkish Baked Spiced Quince with Kaymak

Instructions

1. 1

   Wash and peel 800 g of quinces. Cut each fruit in half lengthwise and remove the core and seeds with a metal spoon, keeping the seeds aside for syrup thickening. Arrange quince halves hollow-side up in a wide shallow baking dish or pot. Preheat your oven to 180°C.

2. 2

   Pour 250 g granulated sugar evenly inside each hollowed quince half. Scatter 5 g cinnamon stick, 2 g whole cloves, and the reserved quince seeds into the bottom of the pot between the fruit halves. Let the sugar settle over the fruit for 2 minutes before cooking.

3. 3

   Pour 400 ml water carefully down the inner wall of the pot so you do not wash away the sugar on top of the fruit. Place the pot over medium heat, bring the liquid to a gentle boil, then cover tightly with a lid and reduce the heat to low.

4. 4

   Simmer on low heat for 45 minutes until quinces soften and take on a soft red hue. Turn halves once mid-way using a wooden spoon. If syrup dries out or starts to catch on the pot bottom, add a splash of warm water (around 50 ml) and lower the heat slightly.

5. 5

   Uncover the pot and place it into the preheated oven at 180°C for 20 minutes. Bake until syrup reduces to a thick, glossy glaze and quinces turn deep ruby red and yield easily when tested with a fork. Remove carefully from the oven.

6. 6

   Allow quinces to cool to room temperature in the syrup for 15 minutes. Serve each half in a dessert bowl, place 30 g of chilled kaymak on top of each piece, sprinkle with 7.5 g chopped pistachios, and drizzle remaining thick syrup over top.