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Ibrahim Kasif's quince and clotted cream (Ayva tatli)

Ibrahim Kasif's quince and clotted cream (Ayva tatli)

Prep 25 mins

Cook 1 hr

Serves 4-6

Difficulty 3

“This dessert is my favourite Turkish dessert,” says Kasif of Sydney's Stanbuli. “Poached quince and luxurious thick clotted cream, the texture and flavour is addictive.”

2 quince, peeled, quartered and
core removed, peelings reserved

1kg caster sugar

1 star anise

1 cinnamon quill

8 cloves

Thin peelings from 1 orange

Juice of a lemon

Finely chopped pistachios, or walnuts,
to serve (optional)


1 ltr (4 cups) milk

1 ltr (4 cups) cream

1. For clotted cream, heat milk and cream to 90°C in a saucepan. Place the cream mixture into a bowl placed over a saucepan of boiling water and cook until clotted.

2. As the cream cooks, a clotted skin will form. With a slotted spoon move this to the edge of the bowl and collect it into a separate clean bowl. Continue doing this until most of the thick clotted cream is removed.

3. Whisk removed cream well and refrigerate until a thick, luscious cream (overnight; see note).

4. Place quince peelings in a saucepan with half the sugar, cinnamon, star anise, 2 cloves, peel and lemon juice and 1 litre of water. Bring to a boil and boil until peel breaks down. Strain syrup, discarding the solids.

5. Bring syrup back to a boil with remaining cloves. Add quince and reduce to medium heat. Add remaining sugar, and cover quince with a round of baking paper. Simmer until quince is tender (about 30 minutes), then remove from heat and set aside to cool, then refrigerate (overnight).

6. Serve quince with a dollop of clotted cream. You can add pistachios or walnuts to add some texture, too.




Turkish versions of clotted cream are folded into layers and set before serving.

Recipe by Ibrahim Kasif and photography by Lisa Featherby.

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