Ayva tatlısı is a traditional fruit dessert from Turkish cuisine, typically enjoyed during the autumn and winter months. It is generally prepared by halving quinces and removing their seeds. In this dessert, the seeds and peels of the quince are also added to the cooking water to help create a natural jelly-like texture and to contribute to the dessert’s distinctive pinkish hue. This unique color is achieved through a slow cooking process over low heat.

Common in cities such as Bursa, which were historically influenced by Ottoman palace cuisine, ayva tatlısı is sometimes baked after cooking, with the hollowed fruit filled with clotted cream (kaymak) and walnuts. It can be served plain or garnished with cream or ice cream. Aromatic ingredients such as cloves or cinnamon may be added during cooking to enhance the flavor. With its seasonal ingredients and rich presentation, ayva tatlısı is considered one of the iconic desserts of traditional Turkish cuisine.

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Ayva Tatlısı Recipe

Ingredients

• 3 medium-sized quinces
• 3 cups granulated sugar
• 3 cups water
• 4 cloves
• 200 grams clotted cream (kaymak)
• 200 grams walnut halves or pieces

Preparation

Wash the quinces, then cut them in half, peel them, and remove the seeds. Set aside the peels and a few seeds. Place the quince halves in a large pot with the cut sides facing up. Pour approximately half a cup of sugar into each quince half. Add the reserved peels and seeds to the pot, then add the cloves and water. Cover the pot if desired and simmer over low heat for about 2 to 2.5 hours, until the quinces become tender and take on a rosy color.

Once cooked, transfer the quinces to a baking tray and fill their centers with kaymak. Bake in a preheated oven until the tops are slightly browned. Serve warm or at room temperature, garnished with walnuts and an additional spoonful of kaymak if desired.