The Bojon Gourmet

0 Use a vegetable peeler (T-shaped works best) to pare away the lemon peel and place in a large soup pot or dutch oven. Juice the lemon and add the juice to the pot along with the water, wine, sugar, vanilla bean and scrapings, cinnamon, cardamom, and ginger. Bring the liquid to a boil while you prepare the quinces.
1 Use a T-shaped vegetable peeler to pare away the skin of a quince. Cut it in half, leaving 
the seeds in for now, and add it to the pot. Continue with the remaining quinces. Place a small, heatproof plate (or round of parchment paper cut to fit) over the quinces to keep them submerged, cover partially with the lid of the pot, and adjust the heat to keep the liquid at a simmer. Cook until the quinces are rosy and tender, but still holding a shape, about 11⁄2 hours, adding more water as needed to keep the quinces submerged. When done, carefully remove the quinces and let them drain, reserving the liquid (or let the quinces cool in their juices if using later). Cut the cores, stems and blossoms from the quinces and cut them in half again. Gently pack into jars, cover with their poaching liquid (adding extra water if need be) and store, refrigerated airtight, for up to 2 weeks.