In a large saucepan, combine water, sugar and orange and bring to a boil. Add quince, return to boil, lower heat to simmer and cook until just tender, about 10 to 15 minutes. Remove from heat and allow to cool.

Preheat oven to 375 degrees F.

Place flour and sugar on to cutting board. Place butter on to flour mixture and work to form bread crumblike texture. Form into a well (like for pasta) and place zest, orange flower water, olive oil and 1 egg into center. Using a fork, work wet ingredients into dry to form a dough and bring together into a ball. Let rest 20 minutes in refrigerator wrapped in a towel.

Remove dough from refrigerator and cut in half on a floured cutting board. Roll each half into 1/2 inch thick sheet and cut into 4 inch by 1/2 inch rectangles. Form into little barquettes and slash centers lengthwise with the top of a knife. Brush with beaten egg and bake on cookie sheet for 15 to 20 minutes. Remove, cool and serve with quince in cooking liquid and creme fraiche.

reserved.