Wash and peel quinces. And then cut them into half and remove the seeds and their seed beds. (Do not discard the seeds and peels of quinces). Rub the peeled quince halves with the lemon juice to help quince not to turn dark color.
Cut a thin slice at the bottom of each quince slightly to let their bottom to be flat so they stand still in the pan. Make ready the pomegranate juice and set a side.
Place the quince halves in a way that the core side looking upward. Place the seeds and cloves evenly in the center of each quince halves.
Spread the sugar evenly over the quince halves. Pour the 2 cups of water and pomegranate juice to the pan and put cinnamon stick in the pan and close the lid.
Bring the pan to a boil and then reduce the heat to low level and cover the pan. Simmer for about 40 minutes and then flip the halves gently for additional 40 minutes cook. The quinces color will turn to a dark pink color and the syrup will become thicker.
Tip: Serve with clotted cream and crushed pistachios and/or walnuts.