Peel and clean the halved quinces, remove the seeds and set aside for later.

Spread the granulated sugar evenly on the bottom of a pot and wet with water.

Place the halved quinces face down on the sugar.

Put the seeds between the quince halves and lay the geranium leaves on top.

Cover the pot with a tight-fitting lid and cook over a very low heat for around 2 hours.

When the quinces are cooked, allow them cool in the pot.

Serve with clotted cream and finely chopped pistachios.