Method

• Mix the water, sugar, honey, lemon and vanilla bean in a large non-reactive pot and turn it on to medium-to-high heat
• While the liquid is heating, quarter, peel, and remove the cores of the quince
• Make sure to removed anything tough or fibrous, being very careful with the knife
• As you peel and prepare the quince quarters, slip each one into the simmering liquid
• Once they’re all done, cover the pot with a round of parchment paper with a walnut-sized hole cut in the center and place it on top as this will ensure that they stay submerged or they will discolour
• Simmer the quince (do not boil) for at least an hour, until the quince are cooked through
• Cooking time will vary, depending on the quince
• They’re done when they are cooked through, which you can do by piercing one with the tip of a sharp paring knife
• It’s not unusual for them to take up to 2 hours, or more
• Serve warm, or at room temperature
• To store, pour the quince and their liquid into a storage container and refrigerate for up to one week