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Put the apple juice and lemon into a baking dish with a lid, then wipe or wash the quinces and cut them into quarters lengthways, leaving the skin and cores intact.
Roll the quinces in the liquid to prevent the cut surfaces turning brown, then drizzle over the honey and the rose water and add the spices.
Cover and bake in a low oven (170ºC, gas mark 3) for up to 2½ hours, occasionally removing the lid to baste the fruit with the liquid.
They are ready when most of the liquid has evaporated and the flesh has turned soft and orange with the edges slightly caramelised. Serve warm, with crème fraiche.