Preheat oven to 160C

Scrub the outside of the quinces gently, removing the quince fluff and cut the quinces in half lengthwise.

Place the quince halves cut side up into a baking dish and sprinkle with the sugar.

Add the bay leaves, cloves, cinnamon sticks, star anise pods and lemon zest  into the dish.

Combine the lemon juice, white wine and white vinegar and then pour into the dish making sure you don’t pour on top of the quinces.

Cover the dish with foil and place the dish into the oven and bake for two hours.

After two hours, remove the foil and baste the top of the quinces with the liquid in the bottom of the pan.

Return to the oven and cook for a further two hours, basting every 30 mins.

Serve warm with cream or icecream.