- 1½ cups sugar
- 2 cups water
- 2 lemon slices
- 3 cloves
- 3 large quinces, peeled but with skins reserved, cored, and halved
- 2 teaspoons rosewater
- 1½ cups thickly whipped cream
- Place the sugar and water in a large heavy pot and bring to a boil over high heat.
- Stir constantly until the sugar completely dissolves, 2 to 3 minutes.
- Add the lemon slices, cloves, the reserved quince skins, and the quinces, turning them to coat with the syrup.
- Reduce the heat to low and simmer, covered, turning the quinces occasionally, until they are tender, 35 to 40 minutes.
- Remove the lemon slices, cloves, and quince skins.
- Stir in the rosewater and allow the quinces to cool to room temperature in the syrup.
- To serve, place a quince half on each of six dessert plates.
- Spoon some syrup over each quince half and top with whipped cream.
- If you are serving the quinces the next day and find that the syrup thickens too much, just reheat the fruit and syrup slowly and let cool.