We poach quartered quince with a fruity California Sauv Blanc, meyer lemon juice, maple syrup, sugar, and whole spices. Cinnamon sticks, star anise and cardamom pods are added in this process and removed afterwards. We then remove the skins once the quince is beautifully pink and cut it a little bit. The poaching liquid makes a beautiful syrup to nestle these pieces and is lovely added to a cocktail or soda water or whatever you choose.