Ingredients
2 tablespoons unsalted butter
2 quinces (about 1 pound total), peeled and quartered
1/4 cup sugar
1 1/2 cups Sauternes
2 green cardamom pods, gently cracked
1 cinnamon stick
1 piece (1 inch) peeled fresh ginger, thinly sliced
1 bay leaf
1/2 vanilla bean, halved lengthwise
Pinch coarse salt
1 cup water
Preparation
Melt butter in a saucepan over medium heat. add quinces and sugar, and stir to coat. Stir in remaining ingredients, and cover with parchment cut to fit pan. Bring to a boil. Cover, reduce heat, and simmer gently until tender, about 1 1/2 hours. Spoon quinces and syrup into bowls.
