TURKISH RECIPES

Quince Pudding With Clotted Cream

1 tablespoon starch
1 tsp cinnamon
4 tablespoons clotted cream
ground pistachio nuts

Ingredients

4 large quinces
4 cups sour cherry juice
1 cup sugar
7 cloves
1 tablespoon spiced crystallised tablet (logusa seker)

* SHORT NOTES *

The three most diverse and sophisticated cuisines in the world are said to be the Turkish, Chinese and French. All three are characterised by a fusion of their own strong culinary traditions with influences and borrowings from other cultures with which they have come in contact over the centuries. At the same time, like all cuisines they are shaped equally by the tastes of society and by the available variety of foodstuffs

Preparation

Peel the quinces and cut in two lengthways. Remove the core carefully without breaking the flesh and arrange in a large shallow pan. Sprinkle the sugar, cinnamon and cloves over. Melt the logusa sugar in hot water, mix with the sour cherry juice and pour over the quinces. Cover and cook over a low heat, turning occasionally. When tender set aside to cool. Blend some of the juice with the starch, mix with the rest of the juice in another saucepan, and stir over a gentle heat until the mixture thickens. When cool spoon some of this mixture into the centre of each half quince, and place a spoonful of clotted cream over. Sprinkle with ground pistachio nuts and serve. Hmm delicious!!!

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