A light and fragrant winter dessert made by slow-cooking quince slices in sweetened water with cloves and cinnamon until they turn a deep red color. This dessert, which can be served cold or warm, stands out for its natural flavor.
Bring the sugar, water, cloves and cinnamon stick to a boil in a wide pot.
Arrange the quince slices in a single layer in the pot; cook uncovered over low heat until they turn a deep red color and soften. Note: do not cover the pot, the quince may lose its color.
Let the quince cool in the syrup; serve at room temperature or cold, sprinkled with optional walnuts.
Important: Don't cover the pot and keep the heat low while cooking the quince; cooking with the lid on can cause the quince to overly soften before it takes on its desired deep red color, and it may fall apart.
Cutting the quince slices to an even thickness ensures they all cook in the same amount of time and reach the same color tone.
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