Baked Creamy Esme Quince Dessert Recipe
A traditional oven-baked quince dessert recipe with a ruby red color due to the natural pectin and seeds of the geographically indicated Esme quince, with the aroma of cloves and cinnamon, and the consistency of Turkish delight, accompanied by buffalo cream and pistachios.
Ingredients
Ingredients
Step-by-Step Method
Prepare the Quinces
Wash the quinces with plenty of water and peel them. Never throw away the peels and seeds from the quince, set them aside.
Prevent Darkening
Cut the quinces in half horizontally. Carefully scoop out the seed beds with a spoon or pick. Soak the quinces in a bowl of cold water with a little lemon for 10 minutes.
Arranging in the Pot
Spread the peeled quince peels on the bottom of a wide and thick-bottomed pan. Arrange the quince halves on top in a single row, with the hollow parts facing up.
The Secret of Natural Color and Aroma
Divide the quince seeds, cloves, peeled pomegranate seeds and the cinnamon stick you broke in half into the pits of the quince halves. The pectin in the seeds will give the dessert that unique gel consistency and ruby color.
Sugar and Juice Add
Pour a heaping Turkish coffee cup of granulated sugar into the pit of each quince half. Slowly pour 1.5 cups of water around the edge of the pot.
Slow Brewing
Cover the pot and keep it on medium heat until it boils. After boiling, turn the stove to the lowest setting. Cook patiently with the lid closed for approximately 60-70 minutes, until the quinces soften and the syrup thickens.
Caramelization in the Oven (Chef's Touch)
Transfer the softened quinces to the baking tray with their syrup. Bake in a preheated oven at 180°C for about 15-20 minutes. This process will thicken the sherbet on the quinces and create a shiny, caramelized and Turkish delight-like texture.
Resting and Stylish Presentation
After the dessert comes out of the oven and reaches room temperature, let it rest in the refrigerator for at least 2 hours. Place it on a serving plate and place plenty of buffalo cream in the middle hole; Serve by drizzling thickened ruby sherbet and garnishing with pistachios.
Chef's Tips & Tricks
Quince dessert, one of the most elegant fruit desserts of Turkish cuisine, turns into a feast of taste with the juicy and mouth-watering flesh of the Eşme quince. This dessert is cooked without the use of artificial food coloring, only with the magic touch of its own seeds and fresh pomegranate seeds; It caramelizes in the oven and acquires a soft consistency like Turkish delight.