Quince Compote with Vanilla Recipe

Combine water sugar vanilla bean and cinnamon stick in a large saucepan. Bring to a boil and stir until sugar has dissolved. Boil for 1 minute then remove sugar syrup from heat.

Fill a large bowl with water and stir in lemon juice. Peel halve and core quinces. Depending on their size cut each into quarters or 8 pieces and immediately submerge in lemon water to prevent browning.

Add quinces to saucepan with sugar syrup and bring to a simmer. Reduce heat and simmer until quinces are soft and have turned lightly pink about 50 minutes. Remove from heat and allow to cool to room temperature. Refrigerate until cold about 1 hour.