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1. Rinse the quinces well and rub all the fuzz off the skins. Stir the rosé, water and sugar together over medium heat until all the sugar has dissolved.
2. Now cut the quinces in half and place them in the syrup. Bring to the boil, turn the heat down to moderate and simmer for about 2 hours or until the quinces are tender. Turn the fruit over from time to time. Add a little more water if necessary, so that the fruit remains covered.
3. Scoop the fruit out of the syrup, then cook the syrup over high heat until it reduces and thickens; it should have the texture of golden syrup. Stir in the rose water and allow to cool slightly. Spoon the quinces back into the syrup and refrigerate. Serve with custard or natural yoghurt for variation.
