Description

This elegant Turkish quince dessert is slow-cooked in spiced pomegranate juice until tender, vibrant, and richly infused with flavor. Topped with whipped cream, crushed pistachios, and fresh pomegranate seeds, it’s a beautifully fragrant and festive dish perfect for special occasions or cozy winter evenings.

Ingredients

Units Scale

Quince:

2 quinces, halved and cores removed

Sugar Mixture:

6 tbsp granulated sugar

Spiced Pomegranate Juice:

2 cups pomegranate or grape juice
2 cinnamon sticks
7 whole cloves

Toppings:

Whipped cream or kaymak (clotted cream), for topping
Crushed pistachios and pomegranate seeds, for garnish

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Instructions

Prepare Quinces: Place quince halves cut side up in a medium saucepan or shallow pot. Sprinkle 1 tbsp sugar into the cavity of each half.
Cook Quinces: Add pomegranate juice, cinnamon sticks, and cloves to the pot. The juice should cover about half of the quince height. Bring to a boil over medium heat, then reduce to a simmer. Cover and cook for 45–60 minutes, or until quinces are tender and ruby-colored.
Finish and Serve: Remove from heat and let quinces cool slightly in the syrup. Transfer to a plate, spoon some of the syrup over each, and chill if desired. Before serving, top each quince with a swirl of whipped cream or kaymak, and garnish with pomegranate seeds and chopped pistachios.

Notes

Use grape juice as a substitute for a milder flavor.
Serve warm or chilled depending on preference.
Make ahead and refrigerate for easy entertaining.
Add a splash of rosewater to the syrup for a floral note.

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 36g
Sodium: 10mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 1g
Cholesterol: 5mg