Method:
1. Preheat oven to 150C. Bring sugar and water to the boil. Split vanilla
bean and scrape seeds out, add seeds and bean to the sugar syrup.
Add orange and lemon.
2. Peel and core quinces and place in a small roasting dish. Pour over hot
vanilla syrup and add citrus slices and vanilla bean. Cover with baking
paper then a layer of thin foil to form a tight seal.
3. Roast in the oven for 3 hours. Allow to cool then carefully transfer to
container suitable to store in the fridge.
4. Serve quinces warm in their syrup with crème fraiche, honey
sweetened mascarpone or ice cream.

Courtesy Geoff Scott -Vinnies