Instructions
- Peel, core, and quarter the Quince. Place in a heavy-bottomed pot and cover with cold water. Bring to a boil, then reduce heat and simmer gently for 8-10 minutes, until slightly softened.
- Drain the Quince and place them back into the pot. Prepare the Syrup by combining Sugar, Water, Muscat Wine, and Lemon juice in a separate saucepan. Add the Star Anise and Vanilla Bean (both pod and seeds). Bring to a simmer, stirring until sugar is dissolved.
- Pour the syrup over the Quince, ensuring they are fully submerged. Bring to a very gentle simmer.
- Reduce heat to the lowest setting and simmer gently for 2.5-3 hours, or until the Quince are translucent and the syrup has thickened to a syrupy consistency. Stir very gently and infrequently to avoid breaking the Quince.
- Remove from heat and let cool completely in the syrup. Remove the Star Anise and Vanilla Bean. Stir in the Orange Blossom Water. Transfer to sterilized jars and seal.
