Quince syrup: aromatic Turkish dessert – EAT CLUB

Quince syrup is very popular in Turkey. They are there, however, under the beautiful name Aiva tatlısı it is offered in restaurants. Since fresh quinces are used, the dessert is mainly in autumn and winter. Quinces are inedible raw, but they taste even better when cooked. And the yellow fruit is also very healthy.

Today we know that quinces are full of valuable nutrients. They are rich in vitamin C, which is especially important for our immune system. Hello autumn! Hello winter! Goodbye cough, goodbye cold! It also contains some B vitamins and A, as well as the minerals potassium, calcium and magnesium. So there are many reasons to enjoy quince syrup from time to time.

For quince syrup, the quinces must be ripe. It is best to leave it for a few days after purchase. That’s doubly funny, because quinces smell amazing. A nice pot of fresh quince looks pretty good in the hallway, kitchen or living room. They have a picturesque appearance and their unique aroma emanates. Browse our great quince recipes:

Bird's eye view: A round quince cake stands on a light background.  There are leaves of trees and fresh quinces all around.


Most varieties of quince can hardly be eaten raw. For this reason, the fruits are usually preserved. Before preparation, the surface of the fruit is rubbed with a cloth. Then the quince is removed, cut into small pieces and can be boiled or baked for a long time. In our quince syrup, however, the beautiful fruits are only half left and do not stay in the pot for long. They go into the oven.

Dessert is always possible, even without starters and main courses. We polled our members and asked our editors about their favorite desserts. Try this. But first enjoy the lovely quince syrup.

Front view: Three light-colored porcelain plates with three quince syrup on sweet-colored background.  In the background are fresh quinces, still with leaves.


Turkish dessert: Quince syrup


Fruit dessert: quince syrup

the preparation

  1. In a bowl, mix 1/2 liter of cold water with 1 tablespoon of lemon juice. Wash the quinces, clean the bottom with a cloth, peel them, cut them in half and remove the core with a spoon. Place the halves in the lemon water.

  2. Split the vanilla pod lengthwise and remove the pulp. Put the remaining lemon juice with the pod and pulp, the cinnamon stick, cloves, 250 g of sugar, 500 ml of water and the quince halves in a saucepan. Heat, stirring and simmer, uncovered, over medium heat for 15-18 minutes. The quince should not soften. Meanwhile, preheat the oven to 220 degrees.

  3. Place the quinces, hollow side up, in a baking dish along with the spices and half of the resulting syrup. Sprinkle the remaining 50 g of sugar and cook in a preheated oven on the middle rack. This takes about 45-60 minutes.

  4. Like a classic roast, occasionally sprinkle the quince with syrup to prevent them from drying out. When they are done, take them out of the oven, remove the spices and let them cool in the bowl. Before serving, spread the kaymak in the quince cavity and sprinkle with walnuts. If you have some mint leaves, you can use them for serving. Finish it!

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