Ayva Tatlısı (Turkish Poached Quince)

Method

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1. 1Wash the quinces, rub off the fuzz, peel them and halve lengthwise. Keep the peels.
2. 2Scoop out the cores with a spoon and set the seeds aside. Keep the halves in lemony water so they don't brown.
3. 3Spread the peels over the bottom of a wide, heavy pot. Arrange the quince halves on top, hollow side up, and divide the seeds among the hollows.
4. 4Sprinkle the sugar over the quinces, especially into the hollows, and stick in the cloves. Pour the hot water around the side and add the lemon juice.
5. 5Cover and bring to a boil, then cook on the lowest heat for 45-60 minutes. Every so often, spoon the syrup from the pot over the quinces.
6. 6They're ready when a knife slides in easily, the quinces are pinkish red and the syrup is thick like honey. If the color is still pale, cook uncovered for 10 more minutes.
7. 7Discard the peels, seeds and cloves. Plate the quinces, spoon over the syrup and serve warm or cold with kaymak and walnuts.