Royal dessert of quince, which is love in Turkey, but almost unknown in Russia. The Turks call it - "Quince Tatlysy"

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In our country, the quince is not very fond of, and all because few people know how to cook it properly. I share a recipe - how to prepare a royal dessert from the simplest ingredients.

The first time I tried this dessert when winter traveled to Istanbul. I saw him, he did not realize what kind of fruit this. I ordered, not knowing what happened. And not lost.

It turned out that the quince can be prepared so that its flesh became soft and tender, and the flavor rich, but to the best of sweet. I did not expect this from quince, which is usually hard and almost tasteless.

That
That's served "Quince Tatlysy" in Turkey. And how come I see the end. Photos - paparaza

When I returned to Russia, he decided to be sure to cook. But we have to buy a quince winter difficult, so we had to postpone the preparation of more than six months. Now quince season began ripening, so it's time to cook quince king.

Step by step recipe for dessert quince "Quince Tatlysy"

Quince peeled, cut in half and remove the core. Spread in a deep frying pan. I put 6 halves, so the ingredients will bring to this amount.

Quince spread between the halves of the rind, seeds and fruit core. This is an important moment in the end of the article will tell you why.

Each half sprinkle with 2 tablespoons of sugar. Pour water and spread cloves cloves, so that they float in the water.

Cover with a lid and put on a big fire. Once the water is boiling, turn down the heat to low and leave languish on 2-2,5 hours.

Ready-made quince should be soft and easily pierced with a fork. Color syrup and quince while longing changes to ruby, as it should be.

Serve this dessert cold, so I give the dish to cool completely. The Turkish cafe "quince tatlysy" decorate with whipped cream and nuts, but I like most quinces without additives.

Ingredients

  • Sugar 12 tablespoons
  • Carnation 6 cloves
  • 1 cup water
  • Quince 3 pcs
As I promised, telling why it is important to use a peel and core quinces for making this dessert. Due to the bones, the color changes from yellow quince on a ruby. A peel comprises natural pectin which gelled syrup.
Here's a dessert of quince I turned. Scroll sideways to see more images
Here's a dessert of quince I turned. Scroll sideways to see more images
Scroll sideways to see more images
Here's a dessert of quince I turned. Scroll sideways to see more images

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