Ingredients with Measurements:
- 2 medium-sized quinces
- 1 cup of sugar
- 2 cups of water
- 1 cup of heavy cream
- 1 teaspoon of vanilla extract
Special equipment needed:
- Blender or food processor
- Fine-mesh strainer
Step-by-step instructions:
a. Peel and core the quinces, then cut them into small pieces.
b. In a medium-sized saucepan, combine the quince pieces, sugar, and water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for about 30 minutes or until the quince pieces are soft and the liquid has reduced to a syrupy consistency.
c. Remove the saucepan from the heat and let it cool for a few minutes. Then, transfer the mixture to a blender or food processor and blend until smooth.
d. Strain the mixture through a fine-mesh strainer into a clean bowl, pressing down on the solids with a spoon to extract as much liquid as possible.
e. In a separate bowl, whisk the heavy cream and vanilla extract until soft peaks form.
f. Fold the quince puree into the whipped cream until well combined.
g. Transfer the mixture to a serving dish or individual cups and refrigerate for at least 2 hours or until set.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 2 hours and 50 minutes (including refrigeration time)
5. Temperature:
Cooking temperature: Medium-high heat
Refrigeration temperature: 40°F (4°C) or below
Serving size:
This recipe makes about 4 servings.
Nutritional information:
Calories: 375
Fat: 20g
Saturated Fat: 12g
Cholesterol: 72mg
Sodium: 34mg
Carbohydrates: 50g
Fiber: 2g
Sugar: 44g
Protein: 2g
Substitutions for ingredients:
- Quinces can be substituted with apples or pears.
- Heavy cream can be substituted with whipped coconut cream for a dairy-free version.
Variations:
- Add a pinch of cinnamon or nutmeg to the quince puree for a spiced flavor.
- Top the quince cream with chopped nuts or fresh fruit for added texture and flavor.
Tips and tricks:
- Be sure to strain the quince puree to remove any fibrous bits.
- Use a hand mixer or stand mixer to whip the cream for best results.
- Refrigerate the quince cream for at least 2 hours to allow it to set properly.
Storage instructions:
Store the quince cream in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This recipe is served cold and does not need to be reheated.
Presentation ideas:
Serve the quince cream in individual cups or bowls, garnished with a sprig of mint or a slice of quince.
Garnishes:
Fresh mint leaves, chopped nuts, or sliced quince.
Pairings:
This dessert pairs well with a cup of hot tea or coffee.
Suggested side dishes:
Serve the quince cream as a standalone dessert or pair it with a light salad or fruit plate.
Troubleshooting advice:
- If the quince puree is too thick, add a splash of water or juice to thin it out.
- If the quince cream is not setting properly, refrigerate it for a longer period of time.
Food safety advice:
Be sure to wash the quinces thoroughly before peeling and cutting them. Store the quince cream in the refrigerator at 40°F (4°C) or below to prevent bacterial growth.
Food history:
Ayva Kreması is a traditional Turkish dessert made with quinces, which are a popular fruit in the region. Quinces have been cultivated for thousands of years and were prized by the ancient Greeks and Romans for their medicinal properties.
Flavor profiles:
Ayva Kreması has a sweet and creamy flavor with a subtle hint of tartness from the quince.
Serving suggestions:
Serve the quince cream as a light and refreshing dessert after a meal.
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Region: Turkish