Slow baked quinces of Constantinople

Wash the quinces well so that the fuzz is brushed off (don't peel them), then cut them in half, and core them.

Brush the cut side with lemon juice.

Take a baking tray that is just big enough for the quinces' halves to fit in, fill it halfway with water and then dissolve the sugar in it, adding the cognac and the spices.

Place the quinces in the baking tray, with the cut side facing down.

Bake at 200°C for about 1 1/2 hour until they are tender and only a little bit of their syrup remains (if you see that they are about to burn cover with aluminum foil).

Serve then when they cool, after you fill them with either whipping cream or ice cream and sprinkle with a little bit of cinnamon.