Poached Quinces

• 6 cups (1,440g) water
• 2 1/2 cups (500g) sugar
• 9 star anise, cracked
• 2 vanilla beans, split and scraped
• 4 quinces

1. Put the water, sugar, star anise, and vanilla pods and seeds in a saucepan and bring to a boil over medium-high heat, stirring until the sugar is dissolved.
2. Peel the quinces and lower them into the poaching liquid.
3. Cut a round of parchment the size of the pan and lay it over the quinces.
4. Top with a lid or plate that is smaller than the pan so the quinces remain submerged and completely covered by the poaching liquid.
5. Simmer very gently, keeping the temperature between 181 and 185F, until the quinces are tender, about 1 1/2 hours.
6. Let cool and store in the refrigerator in the poaching liquid.
7. Serve cold.

water, sugar, anise, vanilla beans

Taken from www.epicurious.com/recipes/food/views/poached-quinces-376893 (may not work)