Directions

1. 1

   Pour the water and granulated sugar into a large non-reactive saucepan (stainless steel or enameled cookware). Split the vanilla bean lengthwise and scrape the tiny black seeds from the interior, adding both the pod and seeds to the pan. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar completely.

2. 2

   While the syrup heats, prepare the quince. Working with one fruit at a time, peel away the rough skin using a chef's knife or vegetable peeler. Cut each peeled quince into quarters, then use a sharp paring knife to carefully remove the dense, woody core and any surrounding hard flesh from each quarter. Once cored, cut each quarter into 1-inch thick slices, working carefully as the raw flesh is quite firm.

3. 3

   Once the syrup reaches a full rolling boil, reduce the heat to maintain a gentle simmer. Immediately begin submerging the quince slices into the hot syrup in batches, working as quickly as possible to prevent browning. Once all slices are added, cut a piece of parchment paper to fit the surface of the saucepan and press it directly onto the fruit to keep them submerged.

4. 4

   Simmer gently for approximately 1 hour and 30 minutes, or until the quince are completely tender and have developed a beautiful rosy-pink color throughout. Test for doneness by piercing a slice with a paring knife; the flesh should offer little resistance. Remove the saucepan from heat and allow the quince to cool in the syrup.

5. 5

   Serve the poached quince either at room temperature or chilled, spooning some of the fragrant vanilla syrup over each portion.