Walnut Quince Pestegi (Turkish delight) Recipe
On long winter nights, when you have a sweet crisis or if you say that there is a healthy and energizing snack at your hand one morning, you can prepare and keep these and similar fruit pestils for a long time. A gift from Turkish nomadic culture. Enjoy your meal!
Ingredients:
For: 6 People
Prep: 15 Min
Cook: 30 Min
| Quince (Medium size) | 4 Qty |
| Walnut | 1 Cup |
| Corn Starch | 4 Tbsp |
| Granulated Sugar | 1 Cup |
| Butter | 2 Tbsp |
| Clove (Dry) | 5 Qty |
| Cinnamon Sticks | 1 Qty |
Steps:
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Peel the quinces and remove the hard and core parts in the middle. Wait in 2 liters of water with 1/2 lemon juice to prevent it from chopping or darkening.
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Chop the inner walnut into large pieces (pulling in the robot according to desire).
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Take the quinces in a deep pot and add enough water to pass 3-4 fingers. Squeeze 1/2 lemon juice. Add 1 rod cinnamon, 5-6 cloves, 1 star anise and quince seeds, cook at medium heat until the quinces are softened thoroughly.
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Filter the cooked quinces and remove the cinnamon, anise, cloves and quince seeds and re -pot.
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Melt the starch with cold water and beat thoroughly.
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Add sugar and starchy water to the quince pot and mix with a controlled mix. At this stage, add the butter. Put the mixture on a tray with greaseproof paper and straighten it and allow to cool.
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Slice into cooling pestiated strips. If you wish, you can consume coconut by finding or plain. Enjoy your meal!
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Not: Bu tarifi şekersiz denemek isterseniz hurma özütü ile de yapabilirsiniz. Boil the 1 cup of dates that you remove the seeds until soften and add them through the wire and add the tariff.
80 Min
