1 1/2 qt Water
2 lb Ripe (bright yellow) quinces
1 c  Sugar
1/2    Vanilla bean
- split lengthwise
1    Cinnamon stick (2-inch)
4    Cloves
1/8 ts Cardamom seeds
2    Wide strips orange peel

PUT THE WATER IN A SAUCEPAN to heat. Rinse the quinces, then using a sharp
paring knife, quarter the fruits. Carefully cut out the cores. Hold each
piece firmly as you work so that it doesnt snap in 2. Slice each quarter
into pieces about 1/2-inch thick, then cut away the peels. As you work, put
the cores and peels in the pan of water–they will impart both flavor and
body to the water, due to the natural pectin in the fruit. Allow the skins
and cores to simmer slowly, covered, for about 20 minutes, then strain,
keeping the liquid. Dont worry about the peeled fruit discoloring–it will
turn pink when cooked. Combine the sugar, spices, orange peel and the
strained liquid in a non-corroding pan. Bring to a boil, stir to dissolve
the sugar and add the quinces. Cut out a disk of parchment paper and place
it directly on the surface to prevent any exposed slices from drying out.
Simmer slowly until the quinces have turned pink and are slightly
translucent but still firm to the touch, 2-to-2 1/2 hours. When done,
transfer them to a bowl with the syrup and chill well before serving. Once
poached in syrup, quinces will last for weeks in the refrigerator. Makes 1
Quart