Peel and halve the quinces
Peel the quinces, cut them in half and remove the seeds, setting them aside.
Back to recipe collection
Turkish Cuisine Desserts
Kaymaklı Ayva Tatlısı – Turkish Quince Dessert with Clotted Cream Recipe
A winter favourite: quince halves cooked slowly with sugar, cinnamon and cloves, served with kaymak (clotted cream).
Prep 15 minCook 1 hTotal 2 h 15 minServings 4Difficulty Medium
· votes Be the first to rate
Vote saved, thank you!
Last editorial review: 16.08.2026
Embed Code (HTML)
Copy and paste this snippet into your blog or website:
AI-generated image, editorially approved.
Step by step
Preparation steps
Check off the steps you've completed; your progress is saved on this device.
Soak in lemon water
Keep the halves in lemon water so they do not darken.
Sugar each half
Arrange the quinces in a wide pot and put 2 spoonfuls of sugar on each half.
Add spices and water
Add the quince seeds, the cinnamon stick and the cloves to the pot and pour in the water.
Simmer until tender
Cook over low heat for about 1 hour, until the quinces are soft and take on a jelly-like colour; serve topped with kaymak.
Time's up! Enjoy your meal.
Transparent source info
Source & freshness
Editorial and media review in progress
Last check: 16.08.2026
Recorded editorial source
Reklam
Your next recipe
Similar recipes
DessertsMedium
Hatay Usulü Peynirli Künefe – Hatay-Style Cheese Künefe (Kunafa) Recipe
Hatay-style künefe, the pearl of Hatay: buttery kadayif and stretchy künefe cheese, finished with cold syrup.
Under review
DessertsHard
Geleneksel Kazandibi – Turkish Caramelized Milk Pudding Recipe
A Turkish milk pudding cooked over a caramelized sugar base, the most caramelized of all milk desserts.
Under review
DessertsMedium
Kıbrıs Cevizli Sucuğu – Cypriot Walnut Soutzoukos Recipe
Cyprus's natural snack: walnuts strung on thread, coated in a thick grape molasses mixture and left to dry.
Under review
DessertsEasy
Sutlac — Turkish Baked Rice Pudding
Burst the rice in its own water before the milk goes in; that is what sets the texture without starch.
Helal uygun
Under review
Culinary & Culture Guides
Related Culinary Guides & Expert Notes
Oven Roasting Masterclass: Temperature, Timing and Crisping Techniques
Unlock the science of oven cooking: when to roast low-and-slow for fork-tender meats and when to blast high heat for blistered skins and caramelized roasted vegetables.
Read more →Cyprus Dessert Recipe (Kıbrıs Tatlısı): Syrup and Cream Balance
Breadcrumbs, walnuts and coconut give the sponge a feather-light crumb; ice-cold syrup and a custard whipped for five minutes do the rest. This is the tray Cyprus serves at weddings and feasts — with exact grams, oven temperature and the two mistakes that ruin it.
Read more →Vegan & Vegetarian Turkish and Cypriot Food: A Plant-Based Guide
Turkish and Cypriot cooking is full of naturally vegan dishes: zeytinyağlı vegetables, çiğ köfte, mercimek köftesi, imam bayıldı and fava.
Read more →Reklam