There is a Moorish influence detectable in Sardinian cooking, so you could pursue the theme and serve this quince compote from Claudia Roden’s Book of Middle Eastern Food.
You will need:
2 quinces
240g caster sugar
275ml water
Juice of half a lemon
METHOD: Peel and core the quinces and cut into thick slices. Make a thin syrup by simmering the sugar, water and lemon juice together and put in the peel and corings. Cook for 30 minutes, at which point the syrup will have become viscous. Strain the liquid and return to the pan. Bring it back to the simmer and poach the slices of quince in it until they are soft — probably another 30 minutes. Keep an eye on the pan and if the syrup seems to be vanishing, add a tablespoon or two of water. You could add a drop of orange flower water. Serve hot or cold, with yoghurt or fromage frais and kourambiedes.