Name: Baked Quince with Cream
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 4 piece large quince; 100 g sugar; 3 tbsp honey; 2 piece cinnamon stick; 6 piece whole cloves; 200 ml water; 300 ml heavy cream; 1 tsp vanilla extract; 2 tbsp powdered sugar; 20 g butter

Baked quince with cream is a beloved Turkish dessert that celebrates the autumn harvest season. Quince, known as 'ayva' in Turkish, has been cultivated in Anatolia for centuries and holds a special place in Ottoman palace cuisine. The magic happens during the slow baking process, where the quince transforms from hard and tart to tender and fragrant. The natural sugars caramelize beautifully, creating a glossy amber exterior while the flesh becomes soft and aromatic with hints of apple and pear. The warm spices of cinnamon and cloves infuse every bite with cozy autumn flavors. Served alongside silky vanilla cream, this dessert offers a delightful contrast of textures and temperatures. The cool, smooth cream balances the warm, spiced fruit perfectly. Each spoonful delivers the perfumed essence of quince paired with rich, creamy indulgence. This dessert is traditionally served during special occasions and family gatherings in the cooler months. The presentation is as beautiful as the taste, with the golden quince halves creating an elegant display that impresses guests while remaining surprisingly simple to prepare.

Ingredients

Instructions

Prepare the quince

Preheat oven to 180°C. Wash and peel the quince, then cut each in half lengthwise. Use a small spoon to carefully remove the core and seeds, creating a hollow cavity. The quince flesh should be pale yellow and firm. Do not cut the halves too thin or they will break during baking.
Arrange in baking dish

Place quince halves cut-side up in a baking dish. Sprinkle sugar evenly over the quince, then drizzle with honey. Add cinnamon sticks and cloves around the quince pieces. Pour water around the base of the dish, not over the quince. Do not overcrowd the dish or the quince won't bake evenly.
Add butter and cover

Dot small pieces of butter over each quince half. Cover the baking dish tightly with aluminum foil to trap steam. The foil should not touch the quince surfaces. Do not skip covering as the quince needs steam to become tender.
Initial baking

Bake covered for 45 minutes at 180°C. The quince should start to soften and the liquid should be gently bubbling. Check by gently pressing the flesh with a spoon - it should give slightly but not be mushy. Do not remove the foil too often as this releases essential steam.
Uncover and finish baking

Remove foil and continue baking for 20-25 minutes until quince turns golden amber and feels tender when pierced with a knife. The tops should be caramelized and glossy. Baste with pan juices every 10 minutes. Do not let the edges burn or become too dark.
Prepare vanilla cream

While quince cools, whip heavy cream with vanilla extract and powdered sugar using an electric mixer on medium speed for 3-4 minutes. Beat until soft peaks form and the cream holds its shape but remains smooth and spreadable. Do not overbeat or the cream will become grainy.
Serve warm

Let baked quince rest for 10 minutes to cool slightly. Serve each half warm with a generous dollop of vanilla cream alongside. Drizzle some of the caramelized pan juices over the quince for extra flavor. Do not serve piping hot as it will melt the cream too quickly.

Tips

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Cooking Tips

Baste the quince every 10 minutes during uncovered baking with the caramelized pan juices to develop a beautiful glossy coating and prevent the tops from drying out.

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Alternatives

If quince isn't available, firm pears work well but reduce baking time by 15 minutes. The flavor will be milder and less aromatic than traditional quince.

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Serving & Storage

Serve warm as a dessert course after Turkish meals, especially during autumn and winter. Leftover baked quince keeps in the refrigerator for 3 days and can be gently rewarmed before serving.