Quince Dessert Recipe
When quince dessert is mentioned, the first thing that comes to mind is its color, where it gets its color, whether it can have a beautiful color without using dyes, etc. In short, the only controversial aspect of quince dessert is its color. By means of this recipe, I hope to eliminate this discussion in this article.
First of all, I must state that although the quince seeds give a unique color, they do not give the vivid red color that is admired. Quince dessert boiled with quince seeds takes on a color closer to brown.
Apart from that, the dessert can be colored with colorful fruits such as cherries, which I think gives very successful results in terms of both flavor and color.
And today I will make a suggestion. If you do not have a habit of freezing red summer fruits in summer, you can catch this wonderful color with hibiskus, which you can easily find in herbalists. They can also sell hibiscus as pomegranate flower. If you get a "what's that" response, you can also say pomegranate flower when you want hibiscus.
Coming back to our dessert... We're not going to give up on quince seeds just because we used hibiscus to add color. Quince seeds should definitely be used in desserts, as they give a wonderful consistency rather than a nice color. By the way, as you can see, the cooking time of the dessert is quite long. This is not because the quince is cooked very hard, but because we wait for the syrup to get thick. Otherwise, the quince is 10-15 minutes maximum. It's cooked inside. Do not say this is cooked and take it away from the fire. Let it boil slowly, take the syrup from the edges and pour it over it so that it gets an even color on all sides and reaches a viscous consistency.
I gave it 1 - 1.5 hours. But this time will surely change. Do not leave your dessert alone by saying that it will be cooked anyhow (do not even do this for any meal, dessert, pastry, etc.). Check it often. Take the water quite a bit and cook it until the water becomes jam-like. Remember that the water will thicken even more after it cools down, so don't let it thicken completely, as it cools, it hardens and sticks to the pot.
You can use cream, whipped cream or ice cream while serving. Even if you say you don't want any of them, you can of course consume it plain.
Enjoy the recipe...
- 2 quinces,
- 1 cup of sugar,
- 2 cups of luke water,
- 6-7 cloves,
- 1 cinnamon stick,
- 1 tbsp of dried hibiscus,
- Whipped cream or ice cream and walnuts for topping.
- Wash, peel, halve quinces,
- Remove the seeds,
- Lay the peels in the bottom of a deep pan,
- Add the seed nests of the quinces,
- Place quinces,
- Pour the sugar and water,
- Add quince seeds, hibiscus, cloves and cinnamon stick,
- Cook in medium heat,
- 10 mins. after it starts to boil remove the cinnamon stick,
- Cook for 1,5 hours in low heat (check occasionally and with a spoon take syrup and pour over quinces. Thus all the pieces will have the same colour.),
- Remove from heat when the syrup breaches jam consistency and set aside to cool,
- To prepare for service fill the hole in the middle with walnuts and place a spoon of whipped cream or ice cream on top,
- You can sprinkle ground pistachios on top.