Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Water | not in our table | 0 |
| Quince | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups sugar
- 2 cups water
- 2 lemon slices
- 3 cloves
- 3 large quinces, peeled but with skins reserved, cored, and halved
- 2 teaspoons rosewater
- 11/2 cups thickly whipped cream
Directions
Place the sugar and water in a large heavy pot and bring to a boil over high heat. Stir constantly until the sugar completely dissolves, 2 to 3 minutes.
Add the lemon slices, cloves, the reserved quince skins, and the quinces, turning them to coat with the syrup. Reduce the heat to low and simmer, covered, turning the quinces occasionally, until they are tender, 35 to 40 minutes.
Remove the lemon slices, cloves, and quince skins. Stir in the rosewater and allow the quinces to cool to room temperature in the syrup.
To serve, place a quince half on each of six dessert plates. Spoon some syrup over each quince half and top with whipped cream. If you are serving the quinces the next day and find that the syrup thickens too much, just reheat the fruit and syrup slowly and let cool.
Category:Kyrgyzstanian Recipes
Category:Kyrgyzstanian Desserts