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Ibrahim Kasif's quince and clotted cream (Ayva tatli)

Ibrahim Kasif's quince and clotted cream (Ayva tatli)

Prep 25 mins

Cook 1 hr

Serves 4-6

Difficulty 3

“This dessert is my favourite Turkish dessert,” says Kasif of Sydney's Stanbuli. “Poached quince and luxurious thick clotted cream, the texture and flavour is addictive.”

2 quince, peeled, quartered and
core removed, peelings reserved

1kg caster sugar

1 star anise

1 cinnamon quill

8 cloves

Thin peelings from 1 orange

Juice of a lemon

Finely chopped pistachios, or walnuts,
to serve (optional)

CLOTTED CREAM

1 ltr (4 cups) milk

1 ltr (4 cups) cream

1. For clotted cream, heat milk and cream to 90°C in a saucepan. Place the cream mixture into a bowl placed over a saucepan of boiling water and cook until clotted.


2. As the cream cooks, a clotted skin will form. With a slotted spoon move this to the edge of the bowl and collect it into a separate clean bowl. Continue doing this until most of the thick clotted cream is removed.


3. Whisk removed cream well and refrigerate until a thick, luscious cream (overnight; see note).


4. Place quince peelings in a saucepan with half the sugar, cinnamon, star anise, 2 cloves, peel and lemon juice and 1 litre of water. Bring to a boil and boil until peel breaks down. Strain syrup, discarding the solids.


5. Bring syrup back to a boil with remaining cloves. Add quince and reduce to medium heat. Add remaining sugar, and cover quince with a round of baking paper. Simmer until quince is tender (about 30 minutes), then remove from heat and set aside to cool, then refrigerate (overnight).


6. Serve quince with a dollop of clotted cream. You can add pistachios or walnuts to add some texture, too.

INGREDIENTS

METHOD

N O T E

Turkish versions of clotted cream are folded into layers and set before serving.

Recipe by Ibrahim Kasif and photography by Lisa Featherby.

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