Put the sugar and water into a saucepan and bring to the boil. Add the cloves, star anise and cinnamon. Peel and halve the quinces and rub them with lemon to stop them browning. If using larger quinces, you can quarter them.

Lower the quinces into the sugar syrup. Bring to a boil and then drop to a simmer Cook till tender. They may be ready in 25 minutes or perhaps take a little longer, depending on their size and ripeness.

Set the oven at 350F (180C). When they are tender to the point of a knife going in with no resistance, lift the quinces out of the pot and put them in a shallow baking dish or roasting tin. Take 2/3 cup of the cooking liquid and mix with the maple syrup in a small bowl. Add it, together with the aromatics, and pour over the quinces.

Save the rest of the cooking liquid (see the next step)

Bake for 30 minute or so till very soft and tender. Every so often go in and baste with the liquid over the fruit. If you find that the liquid is cooking off too quickly before the fruit is tender, feel free to add some more of the poaching liquid.

If you want a bit more char, feel free to turn up the broiler at the very end.

Serve with their cooking juices.

Garnish with a dollop of labneh, some chopped nuts, a drizzle of honey or maple syrup, and a sprinkling of sumac over it all.