Put sugar and water in a saucepan, spice the water with cloves, cinnamon and star anise and bring to the boil. Carefully peel the quinces, it will require a good dose of patience, cut them in half lengthwise and rub with half a lemon to prevent them from browning. Be quick, otherwise quinces will be faster than you to darken.

Lower the quinces into the sugar syrup and simmer over low heat until they are soft. Twenty-five minutes may be enough or it may take a little longer, it all depends on their size and ripeness.

Meanwhile, heat the oven to 180°C. When quinces are tender to the point of a knife, they are ready. Lift them gently with a slotted spoon and place them on a baking dish. Melt the honey with 150 ml of the cooking syrup, add the species and drizzle over the quince.

Roast quinces for about 30 minutes until they are soft and caramelized.

Serve roast quinces draped with their spiced syrup.