It’s been a long time.. Sometimes I really don’t feel like posting anything to the blog, although I have a ton of recipes and photos that I took. Actually, I have never been a good writer, and that makes it sometimes hard to write. But I can proudly say I’m a total blabbermouth, and I always have something to say. In fact, that was one of the reasons I started blogging. I didn’t want to irritate people with my unnecessary talking, and I also wanted to improve my writing. But I have never blabbered in this blog (at least, not too much). I just couldn’t decide if it’s the right place to talk, talk, and talk (or in this case write, write and write). But, hey, blogs are meant to be the places you express yourself, so from now on, I’m going to write about anything that comes to my mind. The problem is, should I open a new blog for that, or should I pollute my food blog with unnecessary talking? I’ve been thinking about that for sometime.Another thing that confuses my mind is, a lot of my friends who read the blog (they are my only readers I guess) suggested me to open the blog in Turkish, and that’s another problem. Writing a post in two languages would take a lot of time, and I really don’t want to repeat everything once more in Turkish. My idea is that I can open a Turkish blog in a different concept. It can be more focused on healthy eating and “maintaining weight”, which may help other people.
Thinking while writing, I am now coming to a conclusion. I think I will extend this blog a bit, and write about food, and any other thing that comes to my mind. And I’ll be soon opening a turkish blog about healthy living. Next comes the name of the new blog, and new designs for my blogs. Any ideas for a Turkish name?
But, today my purpose was to post a quince dessert recipe that I adored! Quince dessert is a traditional Turkish dessert, and it’s very much like poached apples, and very simple to make. You poach (simmer in low heat) the quinces in water with sugar, some spice and the quince seeds. After a couple of hours (in my case, two hours), the quinces become viscous (is that the right word?), like they are dipped in honey. The gelling agent in quince seed makes the dessert sticky and it also gives the dessert a reddish color. Finally, you eat your dessert with a spoonful of clotted cream (widely used in Turkey). The tartness of quince goes away when cooked, and you get an amazing taste. Sounds good, right? When I came by some delicious photos of quince dessert while googleing, I was thinking the same. But there was a problem.
A few weeks ago, I bought some m&m’s and put in a jar to decorate my office, which I thought was a good idea. WHAT A HUGE MISTAKE! After unwillingly eating 200 grams of them in a day, I decided to stop eating processed sugar for one week, because I literally felt disgusted of sugar. So, I was in my “no processed sugar challenge” when I saw the quince dessert photos.
But you know, I had to do something, because I really wanted to eat and I couldn’t break my rules. I was thinking about making the dessert with honey instead of sugar, but I wasn’t sure if it would to be as sticky and syrupy like the original one. But I gave it a try.
I admit that I cheated a bit. I used honey and some organic palm sugar, because I think that palm sugar was only semi-processed. It wasn’t bleached, and it has its molasses inside. And I also love palm sugar. If it was something easy to be found in Turkey, I wouldn’t use anything else for sugar. It has the most amazing smell, it smells like caramel but better! I may try to make its homemade version someday, seriously!
So, here’s the recipe. If you want to use the original recipe, go ahead, I think it results in a more stickier dessert, but I really loved the honey version. I think
there’s an unnoticeable difference between them.
- 6 quinces, peeled, cut into half and seeded
- seeds of 6 quinces
- 18 tablespoons of honey (1 .5 tablespoons for each quince half)
- 6 tablespoons of palm sugar (or cane sugar, or honey)
- 2 cinnamon sticks
- 6 cloves or 1/2 teaspoon ground cloves
- dash of salt
- clotted cream (you can use whipped cream if you can’t find clotted cream, but I don’t recommend that)
In a large pan, place the quinces and pour water just to cover the quinces.
Put the spices and the seeds to a strainer bag (I used a tea strainer, and I ran out of cinnamon sticks, so I used ground cinnamon instead).
In low heat, simmer the quinces for half an hour, or when they start to change the colors and soften a bit. Add honey and palm sugar, and simmer for one and a half hours more, or until the quinces become very soft and sticky.
Serve the quinces with clotted cream. If you like warm, eat immediately, or eat after storing them in the refrigerator.