Quince compote (mrabba safrjel)

Instructions

1. Wash the quinces and rub off the fuzz with a cloth, then quarter and peel them.
2. Remove the seeds and core, then cut the flesh into even pieces.
3. Put the pieces in a pan with the water, lemon juice and cinnamon.
4. Bring to the boil, then simmer covered over low heat for 40 minutes, until the quinces are tender.
5. Add the sugar and keep cooking uncovered for 30 to 35 minutes, stirring regularly.
6. Roughly mash the pieces with a wooden spoon to get a thick compote.
7. Remove the cinnamon, add a little orange blossom water if you like, then let it cool before serving or storing.