Peel the pears or quinces leaving the stems on, and arrange them upright in a deep casserole. Add sugar or honey, pour over the cider and water and add the lemon peel. Cook at 300°F, 150°C, gas mark 2. until the pears or quinces are tender and can be pierced with a fork. Leave to cool in the juice, then remove the fruit and reduce the juice by heating until thick and syrupy. Spike the fruit with almonds, and serve with thick cream. The quinces are best flavoured with honey.