For the quince ragout, peel the quinces, remove the seeds and cut into bite-sized cubes. To avoid unsightly oxidation discoloration, quickly soak in cold lemon water.
Cut a small piece of vanilla bean lengthwise and scrape out the vanilla pulp with the back of a knife. Bring white wine, vanilla and sugar to a boil.
Stir in the quince cubes and cook until soft. Lightly thicken the softly cooked quince ragout with cornstarch.
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