Top and tail quinces and peel using a potato peeler. Cut in half horizontally and using a sharp knife, core and discard seeds keeping just two.
Arrange quince halves cut side up in a pan and add 2 cups of water and the sugar. Dissolve pomegranate molasses in the third cup and add to the pan along with the cloves and quince pips.
Cover pan and bring to a simmer. Stir in between the fruit to ensure sugar is dissolved. Continue to simmer until fruit has turned a plummy colour and a knife penetrates the flesh with ease - about 30 minutes.
Take out fruit and lay on a serving dish to cool, adding a spoonful of syrup from the pan over each portion. Reserve the remaining syrup. Let fruit sit of a few hours before serving.
Serve with a spoonful of marscapone or kaymak on each portion with a sprinkling of pistachio nuts and an extra drizzle of syrup. Jasmine flowers add an extra fragrance to the dish.
Pomegranate molasses adds a sour and sweet element to many Middle Eastern and Turkish dishes. Easily found in Mediterranean supermarkets, try a squidge in Bulgar Wheat Salad 'Kisir.'