Bring first 5 ingredients to a boil in a Dutch oven, and cook 2 minutes. Add quinces; reduce heat, and simmer 45 minutes or until tender, stirring occasionally. Remove from heat, and cool to room temperature. Remove quinces from liquid with a slotted spoon. Strain liquid through a sieve into a bowl; discard solids. Pour liquid over quinces.
Note: Refrigerate in an airtight container up to two weeks.
When I was looking for a simple but flavorful recipe for quince, I found this one. While I followed the recipe closely, I think that the amount of sugar could be reduced and the amount of lemon peel could be increased with a good result.
I recommend garnishing each serving with plain, fat-free yogurt.
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