The following steps can be followed to make quince dessert:
Materials:
2 large size quinces (peeled and seeds removed);
8 tablespoons of granulated sugar;
1 glass of water;
3/4 tea glass of pomegranate juice;
1 cinnamon stick;
5 cloves;
Juice of 1/2 lemon;
100 grams of cream;
1 tablespoon rice pistachios.
How to make:
Arrange the quince peels on the bottom of the pot.
Add the quinces to the pot.
Share the sugar over the quinces.
Place water, lemon juice, pomegranate juice, quince seeds and spices in the pot.
Place the pot on the stove and cook over high heat until it boils, then over low heat for about 30-35 minutes.
At the end of the time, check whether the quinces are cooked or not, using a knife to absorb the water and color.
Remove it from the stove and let it rest so that the initial heat passes.
Place the quince dessert on a serving plate and lightly brush it with the remaining sherbet in the pot.
You can serve the desserts warm or cold with the addition of clotted cream and pistachios.
A caramelized taste can be obtained by cooking the quince dessert in a pot for 30 minutes and then baking it in a preheated oven at 180 degrees for another 30 minutes.
Some points to consider when making quince dessert are:
While making the quince dessert, the quinces should be kept in lemon water after peeling to prevent them from darkening.
Since quinces may melt on the clotted cream when they are hot, they should be put on top of the clotted cream after letting them rest for a while at room temperature.
Lightly hard quinces should be used.
More information about the quince dessert recipe and preparation can be found from the following sources:
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