Quince is not palatable in its raw form, so it needs to be cooked for a long time in order to unveil its dramatic color and delicious aroma.  Simple make a syrup with 2 parts water to 1 part sugar.  Add vanilla or another aromatic to the syrup as it boils- we love the delicate herbiness of rosemary.  When the syrup comes to a boil, add the slices of a cored quince and let simmer until cooked through and bright pink.  Cool and store in the syrup.  Serve over ricotta, ice cream, or yogurt with its syrup and some chopped nuts.