The Bojon Gourmet

Stovetop method
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 into the pot as well.
3 Add the wine (if using), sugar, vanilla bean and scrapings, cinnamon, cardamom, and ginger along with 6 cups of water. 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 the quince in half, leaving
the seeds in for now, and add it to the pot. Continue with the remaining quinces. 
9 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. 
11 Cook until the quinces are rosy and tender, but still holding a shape, 1 to 1 ½ hours, adding more water as needed to keep the quinces submerged. 
12 When done, let the quinces cool in their juices. Cut the cores, stems and blossoms from the quinces when you're ready to use them. 
Oven method
17 Position a rack in the center of the oven and preheat to 375ºF. 
14 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 into the pot as well.
15 Add the wine (if using), sugar, vanilla bean and scrapings, cinnamon, cardamom, and ginger along with 3 cups of water. Bring the liquid to a boil while you prepare the quinces.
16 Use a T-shaped vegetable peeler to pare away the skin of a quince. Cut the quince into ¾-inch thick wedges and cut away the seeds and cores. Add them to a baking dish such as a gratin dish or lasagna pan.
10  Pour the boiling syrup and spices over the quinces.
4 Bake, uncovered, for about 2 hours, turning the slices over in their juices every 30 minutes (and more frequently during the end of the cooking time).
18 When done, the quinces should be tender and rosy, and somewhat translucent. Remove the baking dish from the oven and cool in the their juices. 
Storage
13 Gently pack into jars, cover with their poaching liquid (adding extra water if need be) and store, refrigerated airtight, for up to 2 weeks. Or freeze for several months.