PUT THE WATER IN A SAUCEPAN to heat. Rinse the
quinces, then using a sharp paring knife, quarter the
fruits. Carefully cut out the cores. Hold each piece
firmly as you work so that it doesn't snap in 2. Slice
each quarter into pieces about 1/2-inch thick, then
cut away the peels. As you work, put the cores and
peels in the pan of water--they will impart both
flavor and body to the water, due to the natural
pectin in the fruit. Allow the skins and cores to
simmer slowly, covered, for about 20 minutes, then
strain, keeping the liquid. Don't worry about the
peeled fruit discoloring--it will turn pink when
cooked. Combine the sugar, spices, orange peel and the
strained liquid in a non-corroding pan. Bring to a
boil, stir to dissolve the sugar and add the quinces.
Cut out a disk of parchment paper and place it
directly on the surface to prevent any exposed slices
from drying out. Simmer slowly until the quinces have
turned pink and are slightly translucent but still
firm to the touch, 2-to-2 1/2 hours. When done,
transfer them to a bowl with the syrup and chill well
before serving. Once poached in syrup, quinces will
last for weeks in the refrigerator. Makes 1 Quart
