Rub the quinces free of the fuzz as you wash them under running water.

Measure 300 ml of the amount of water and heat in a heavy based saucepan with all the sugar.

Bring to the boil stirring and simmer until the sugar is fully dissolved.

Set the saucepan in cold water in the sink until fully cooled.

Meanwhile place cold 300 ml of water in the slow cooker and set on HIGH to heat.

Add the cinnamon sticks and cloves to the slow cooker.

When the syrup is cold add to the water in the slow cooker.

Continue by preparing the quinces. This must be done methodically and quickly to prevent the quinces from oxidising and browning.

Cut the quince in half and set one portion cut side down on a saucer.

Then cut the remaining piece in half and taking each at a time, quickly cut away the hard core and peel the piece.

Cut this first prepared quarter into thick slices.

Plunge the slices into the syrup and stir to coat the pieces in syrup as you prepare them.

Continue in the same way with the rest of the quince till all the pieces are in the syrup.

Take a piece of baking paper the size of the surface of the slow cooker, dampen with water, squeeze it then place it over the quince slices so that they are covered completely and press down gently.

Place the lid on the cooker and set to LOW.

Cook for 12 hours until the slices have turned a ruby red.

Enjoy hot or cold over ice cream, yoghurt, a dollop of double cream or with rice pudding, spooning over the thickened syrup.