Turkish Quince Dessert

Prepare quinces: Wash and peel them, then halve to get two parts sitting firmly on their underside. Now carve in a a hollow that would keep about 2-3 tsp liquid in. Put a clove in each quince's hollow, mix cinnamon and sugar and add 3-4 tbsp mixture onto each quince.
Pick up a right pan: Pick up a pan that would be wide enough for the 4 quinces halves. Pour a glass of water into the pan ? it would be rather critical that the water goes up to the cuts of the quinces' halves sitting next to each other. I've picked up a pan that was too wide and the edges of the quinces lot slightly burnt. Add some quince seeds and several peelings of quince skin to the water to deepen the color.
Send to oven and attend hourly: Cover the pan with a lid or foil and bake in the center of a very low oven (110C/230F) for six or more hours until quinces are deep red and the syrup is thick. Check them out every hour to make sure there is enough syrup and add water if necessary. There is no drama if you keep quinces baking for less than 6 hours: I kept mine for 3 hours and they still turned wonderful. 6 hours would produce a perfection, though.
Cool and serve: Let quinces cool in the syrup. Servethem with some syrup and topped with clotted cream or with fat vanilla ice-cream on the side. In Turkey they also serve it with ground nuts ? walnuts go particularly well.