- 7 cups water
- 1 cup sugar
- 1/2 cup honey
- 1 lemon, cut in half
- 1 vanilla bean, split lengthwise
- 6 large or 8 medium quince
In a large, nonreactive pot over medium-high heat, combine water, sugar, honey, lemon and vanilla bean.
Meanwhile, quarter, peel, and remove the cores of quince. Make sure to remove anything tough or fibrous. Once ready, slip each quince piece into simmering liquid. Cover pot with a round of parchment paper with a walnut-sized hole cut in center and place it on top.
Turn heat to low and simmer until quince are cooked through and tender when pierced with a paring knife, 1-2 hours.
Serve warm or at room temperature. To store, pour quince and their liquid into a storage container and refrigerate for up to 1 week.
From David Lebovitz