Wipe quinces
with damp cloth, prick skins all over with skewer. Wrap quinces
individually in foil, stand upright, close together in ovenproof dish.
Bake in moderately hot oven about 1 hour or until just tender. Halve
quinces, place cut side down in same baking dish.
Meanwhile,
use a vegetable peeler to peel wide strips of rind thinly from orange.
Combine rind, sugar, water, juice and orange flower water in small pan,
stir over heat, without boiling until sugar dissolves. Bring to boil;
simmer, uncovered, without stirring, 5 minutes. With a slotted spoon
remove rind from syrup to wire rack over tray.
Pour syrup
over quinces. Bake, uncovered, turning occasionally to coat with syrup,
in moderately hot oven about 1 hour, or until quinces are soft and pink.
Serve with rind and spoonful of low fat yogurt, if desired.
