Peel, core, and cut the quince into quarters. Due to their firmness, they can be a little tough to cut, so take your time.

In a large saucepan, combine the water, sugar, vanilla bean, lemon zest, and juice, and orange zest. 

Bring the mixture to a simmer over medium heat, stirring until the sugar has dissolved.

As you work with the quince, place the quarters into the simmering poaching liquid to prevent them from oxidizing. 

Top off with additional water if necessary to keep the quince fully submerged. 

Simmer for 30 to 40 minutes until the quince is tender. 

Once they’re tender, allow the quince to cool in their syrup. They're now ready to use!