recipe of favorite Turkish roast quinces with creme fraiche and halva

Hai, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Turkish roast quinces with creme fraiche and halva. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Turkish roast quinces with creme fraiche and halva is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Turkish roast quinces with creme fraiche and halva is something that I’ve loved my entire life.

Table of Contents


  • 4 quinces
  • Juice of 1 lemon
  • 2 cups (500ml) white wine
  • 2 cups (440g) caster sugar
  • 200g creme fraiche
  • 100g plain or vanilla halva (see notes)
  • 1/4 cup (35g) pistachios, chopped
  • Dried rose petals (optional � see notes), to serve


  • Step 1
    Preheat the oven to 140�C.
  • Step 2
    Peel the quinces and slice in half, discarding the core and seeds. Place the quince cheeks in a bowl of cold water with the lemon juice.
  • Step 3
    Combine the wine and sugar in a saucepan over medium heat. Bring to a simmer, then cook, stirring, for 1-2 minutes until the sugar dissolves.
  • Step 4
    Arrange the quinces cut-side down in a 3L (12-cup) capacity baking dish.
  • Step 5
    Pour over the wine syrup, topping up with extra hot water so the quinces are just covered. Cover pan with foil and bake for 4 hours or until tender and pink.
  • Step 6
    Remove quinces from dish. Strain the cooking liquid into a saucepan over medium heat. Cook for 15 minutes or until reduced and thickened.
  • Step 7
    Serve the quinces with creme fraiche, drizzled with syrup and sprinkled with halva, pistachios and rose petals, if using.

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