Slow Roasted Quince In Vanilla-Cinnamon Syrup

• 4 large or 5 medium Quince
• 3/4 cup sugar
• 1/2 cup fragrant honey
• 1 cinnamon stick
• 1 vanilla bean, split lengthwise
• Peel and juice of 1 large lemon

1. Place the quince in sink, cover with warm water, and rub them in the water to remove the fuzzy down on their skin. Rinse and drain; then place them in a large pan, pour water just to cover.
2. Bring to a boil over medium heat and cook, uncovered, until barely tender, about 8 to 10 minutes. (This step will make a lot easier to peel and cut quince, which is a very hard fruit and also the skin will give you a very fragrant quince infused cooking liquid).
3. Preheat the oven to 325 degrees F.
4. Pour 2 cups of the cooking liquid into a wide heavy-bottom nonreactive pan; add sugar, honey, cinnamon, vanilla bean, lemon peel and juice. Bring to simmer stirring to dissolve the sugar and honey; then add the quince slices. Bring back to simmer, cover and transfer to the middle rack of the oven.
5. Cook for about 2 to 2 and 1/2 hours, checking often and adding some more of the cooking liquid, if needed. I added twice 1/2 a cup, because I like to have and use the syrup. rnServe warm or chilled and enjoy!
6. Note: If fresh quinces are handled carefully and not bruised, they should last for months. Poached or roasted in heavy syrup, they will keep very well for a month to 6 weeks in the refrigerator.

sugar, honey, cinnamon, vanilla bean, lemon

Taken from food52.com/recipes/19589-slow-roasted-quince-in-vanilla-cinnamon-syrup (may not work)