Preheat oven to 275°. Cook spices and sugar with 1 qt. water in an ovenproof medium saucepan over high heat until sugar dissolves, about 5 minutes. Remove from heat and add quinces. Cover and bake until they're dark pink and very tender, about 3 hours.
Transfer quinces from liquid with a slotted spoon to a bowl. Boil liquid over medium heat until reduced by half, 15 minutes. Return fruit to liquid. Serve warm or chilled, with cream.