Baked Turkish Quince Dessert with Clotted Cream (Ayva Tatlısı)

Thoroughly wash the quinces and peel them. Do not discard the peels or the seeds; set them aside, as they are crucial for color and texture.

Cut each quince in half horizontally. Scoop out the core and seed pockets with a melon baller or spoon. Soak the quince halves in cold water with a squeeze of lemon juice for 10 minutes.

Line the bottom of a wide, heavy-bottomed pot or Dutch oven with the peeled quince skins. Arrange the quince halves in a single layer on top of the peels, cavity side facing up.

Distribute the reserved quince seeds, whole cloves, fresh pomegranate seeds, and the halved cinnamon stick into the hollow cavities. The high pectin in the seeds will naturally transform the syrup into a thick jewel-like glaze.

Spoon 1 Turkish coffee cup of sugar over the cavity of each quince half. Carefully pour the water and any pomegranate juice around the sides of the pot.

Cover with a tight lid and bring to a gentle boil over medium heat. Immediately turn the heat to the lowest setting and simmer gently for 60 to 75 minutes until the quinces are fork-tender and turning ruby red.

Transfer the quinces and their thick cooking syrup into an ovenproof baking dish. Bake in an oven preheated to 180°C (355°F) for 15-20 minutes until the glaze caramelizes and turns glossy.

Allow the dessert to cool to room temperature, then chill in the refrigerator for at least 2 hours. Place on serving plates, top each hollow with a generous dollop of cold clotted cream (kaymak), spoon over the thick ruby syrup, and finish with crushed green pistachios.