12-14 large quinces, peeled, cored and quartered
3 cups of sugar
1 Greek coffee cup of Metaxa brandy
1 teaspoon ground cinnamon
1/4 teaspoon ground clove
*1. Pre-heated 190.6C (375F)
*2.Using a vegetable peeler, remove the skins of your quinces, cut into quarters and remove the core and place in a large bowl of acidulated water.
*3. Bakes uncovered 2 hour until golden-brown, tossing the quinces in the liquid once or twice during baking. The quince should be fork-tender, if not, then bake longer.
*4. Serve warm with a big scoop of French Vanilla ice cream or strained Greek yogurt, with a topping of 2-3 wedges of quince and spoon over some of the syrup.