Dessert: Quince Dolma

  • Yield : 200 g
  • Servings : 4-5 people
  • Prep Time : 10m
  • Cook Time : 15m
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  • Quince - 4 pcs (medium size)
  • Water - 100 ml
  • Almonds - 60 g
  • Raisins - 60 g
  • Honey - 100 ml
  • Salt - 1/4 tsp


Step 1

Clean the quinces and cut in small to medium sizes.

Step 2

Put the quince slices in a pot or a pan and pour water in it.

Step 3

Add butter (optional).

Step 4

Let it simmer for 2 minutes.

Step 5

Add rinsed raisins.

Step 6

Add almonds.

Step 7

Add honey and let it simmer until its golden (about 1 minute).

Step 8

Finally, add a pinch of salt.

Step 9

Spread the portions on plates until the dessert is hot and flexible.


This is the 22nd recipe in the cookbook of Barbare Jorjadze, published in 1914. The name of the recipe is quince dolma, which is also very unusual. As we know from the Asian cuisine, dolma means something stuffed. For example, we know cabbage dolma, where cabbage leaves are stuffed with meat and rice, bell peppers stuffed with rice or other vegetables, meat – all these kind of things are called dolma. As for this recipe, it looks like the sweet course, dessert, though, it might be used for stuffing the rolls, buns, crepes. Quince, raisins, almonds, and honey – the reason to definitely a good dessert and satisfied family members and friends. So, when Lauren Collins of New Yorker approached me to learn more about Barbare Jorjadze, I decided to prepare exactly Quince Dolma.

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