Usuba
Turkish Quince in Syrup
A delicate Eastern delicacy made from quince baked in the oven with sugar and wine. The fruits become soft and sweet, absorbing the aroma of cinnamon and cloves. Served with sour cream.
- Total
- 120 min
- Standard serving
- 337.8 g
Ingredients
Total 7
Instructions
- 1
Step 1
Peel the quince and cut it in half. Remove the cores with seeds. Set aside the skin and seeds separately.
- 2
Step 2
Boil the skin with bones in a small amount of water, reducing it to 1 cup of liquid.
- 3
Step 3
Preheat the oven to 200 degrees. Place quince halves cut-side up on a baking sheet lined with foil.
Sprinkle sugar and cinnamon into each half, add cloves. Pour 2 tablespoons of Cahors wine into each one.
Wrap the fruits in foil. Pour the decoction from the skins and pits onto a baking sheet.
Bake for 1–1.5 hours until the quince becomes soft. 5 minutes before it's done, unwrap the foil and brown the cut sides.
- 4
Step 4
Serve with sour cream.
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