| 350 g | quince |
| 700 ml | water |
| 300 g | sugar |
| 1 | vanilla bean |
| 2 | cinnamon sticks |
| 2 | star anise |
| 1 | lemon |
| 750 ml | Prosecco (dry) |
| 50 ml | Cointreau |
| ice for serving |
Cut off quince stems, peel, quarter, core, and cut into chunks.
Add water, sugar, vanilla bean, cinnamon sticks, star anise, and quince to a large saucepan. Bring to a boil, then reduce heat, cover with lid and let simmer for approx. 10 min. Remove from heat, transfer quince to a plate, and leave to cool completely for approx. 1 hour.
When syrup and quince have cooled completely, slice lemon, and add to a large punch bowl along with quince, some of the syrup, and top with Prosecco and Cointreau. Serve with ice and enjoy!
Made with 
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