Ibrahim Kasif's quince and clotted cream (Ayva tatli)
Prep 25 mins
Cook 1 hr
“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
Thin peelings from 1 orange
Juice of a lemon
Finely chopped pistachios, or walnuts,
to serve (optional)
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.
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.