Jams & Preserves
Ayva Tatlısı
Turkey
Quince halves poached in sugar syrup with cloves and cinnamon until tender and translucent, turning a deep pink color. Served cold with kaymak or ice cream. This elegant dessert showcases the quince, a fruit beloved in Turkish cuisine, and is especially popular in autumn.
Original eatfuls sticker artwork
What it is
A closer look at Ayva Tatlısı.
Quince halves poached in sugar syrup with cloves and cinnamon until tender and translucent, turning a deep pink color. Served cold with kaymak or ice cream. This elegant dessert showcases the quince, a fruit beloved in Turkish cuisine, and is especially popular in autumn.
What to look for
Know it when you find it.
Deep pink translucent quince halves, glossy syrup, served cold with kaymak, tender but holding shape, autumn seasonal.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Ayva Tatlısı.
Names around the table
One food, more than one name.
Keep exploring
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Guatemala
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Turkmenistan
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Jersey
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Dark spicy apple preserve made by cooking apples in reduced cider for 24-30 hours with sugar, lemons, liquorice, and allspice; a traditional community cooking event (séthées dé nièr beurre); spread on bread, used in fudge and cooking; the iconic preserve of Jersey.
Cape Town, South Africa
Blatjang
Cape Malay chutney of dried apricots cooked down with chilli, onion, vinegar and brown sugar - sweet, sharp and fiery, the ancestor of commercial South African chutneys.
Santander, Colombia
Bocadillo Veleño
Guava paste cooked down from pulp and sugar until firm and sliceable — the PDO'd specialty of Vélez, Santander, and the same sweet Colombians call dulce de guayaba. Eaten in strips with fresh white cheese (bocadillo con queso, the "matrimonio"), in pastries, or straight from the leaf wrapper.
Netherlands
Boerenjongens
Raisins preserved in brandy and sugar, served as a Dutch accompaniment to porridge, pancakes, or ice cream.