Quince Shrub

• SYRUP
• 2 cups white wine, such as Chardonnay
• 2 cups white wine vinegar
• 3 cups sugar
• 1 teaspoon fine sea salt
• 1 1-in. vanilla bean pod, split lengthwise
• 5 peppercorns
• 1 1/2 pounds quinces (2 to 4), peeled, quartered, and cored
• 1/2 cup Champagne vinegar
• SHRUB
• Sparkling water, chilled
• Lemon or lime twists

1. Preheat oven to 350u0b0. Make syrup: In a bowl, whisk wine, white wine vinegar, sugar, and salt until sugar dissolves. Pour into a 9- by 13-in. glass or ceramic baking dish. Scrape seeds from vanilla pod into dish, then add pod and peppercorns.
2. Slice quinces crosswise into 1/4-in. pieces and add to baking dish. Cover with parchment paper cut to fit, then tightly cover with foil. Bake until quinces are tender when pierced, about 2 1/2 hours.
3. Strain syrup into a bowl and let cool; stir in Champagne vinegar. Transfer to a jar or bottle and chill until cold, at least 2 hours; stir before using.
4. For shrub, pour 2 tbsp. syrup into an 8-oz. glass filled with ice. Add sparkling water, stir, and top with a lemon twist.

syrup, white wine, white wine vinegar, sugar, salt, vanilla bean pod, peppercorns, vinegar, shrub, sparkling water, lemon

Taken from www.myrecipes.com/recipe/quince-shrub (may not work)