2 lb quince cored and sliced into wedges
2 quarts water
1 cup sugar
1 lemon sliced
1 vanilla bean
Bring it all to a boil, stirring to dissolve the sugar, in a large pot. Reduce heat. Simmer about 2 hours or until the quince is fork tender. Discard the lemon and vanilla bean.
Drain off most of the liquid and reserve for another use.
Place the quince in an air tight container, covered about halfway with liquid and refrigerate until ready to use. Will keep up to 5 days.
This is a little how-to about poaching quince for other recipes. I don’t peel them because the skin is thin and life is short but you can before putting them in the pot. You can also eat them straight from the pan, hot with ice cream but it is so rare I find them, I try to get a little fancier. I am still not entirely sure how to say “quince”.