• 1 kilo quince (3 medium sized quince will weigh approximately 1 kilo)
  • 500 gr granulated sugar
  • 50 ml water
  • "Kaymak" (clotted cream), pistachios and bitter chocolate (optional)


  • STEP 1
    Wash, peel, cut into half the quince and core them but keep a few of the seeds.
  • STEP 2
    Place the quince halves in a pan and make sure the pieces don't overlap each other. Pour the sugar evenly all over and add the water. Also add 2-3 seeds that will help transform the syrup into a jelly once cooked.
  • STEP 3
    Place pan over medium heat and wait until the sugar starts to dissolve. Once the liquid starts to boil decrease heat to as low as possible, place lid on pan and leave to slowcook.
  • STEP 4
    The cooking time should be approximately 2 hours over very low heat. You will observe the gradual change in color of the quince. Towards the end of the cooking time you can flip the quince halves and leave them to cook upside down for the last half hour or so.
  • STEP 5
    Take the quince halves out of the pan with a slotted spoon, taking care not to damage them, and place them on a serving plate.Pour the cooking liquid into a jar or other suitable container with lid and keep for further use.
  • STEP 6
    Wait until the quince have thoroughly cooled down to serve. Serve with clotted cream ("kaymak") or whipped cream. Garnish with pistachios and shavings of bitter chocolate if you wish. Prefer a very bitter kind of chocolate, like 70% cocoa or higher.
  • STEP 7
    Place a few spoonfuls of the reserved jelly into a bowl and add a bit of warm water. Mix to obtain a smooth and lighter consistency. Drizzle on top of your dessert before serving.

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