2 pounds quince (about 3 medium fruit), peeled and cut up
1/2 cup sugar
1/4 cup honey
1 vanilla bean
2 star anise pods
1. Place the quince in a large pot and add the sugar, honey, and 2 cups water.
2. Split the vanilla bean in half lengthwise and use the tip of a spoon to scrape out the seeds. Add them and the vanilla pod to the pot, along with the star anise and salt, and stir.
3. Bring to a simmer over medium heat, stirring occasionally until the sugar is dissolved. Lower the heat and cover with a parchment circle (see general directions here for cooking quince) or loosely with a lid. Simmer for 45 minutes or until soft and pink.
4. Refrigerate the quince in its syrup overnight or for a few hours.
5. Remove a few slices of cooked quince for serving with the sorbet, and strain out about 1/4 cup of syrup for drizzling over top. Reserve these and refrigerate.
6. Blend the rest of the quince and its syrup in a food processor until smooth. Transfer to an ice cream maker and process for 20 minutes or until it's frozen. Spread in a freezer container and cover the surface of the sorbet fully with wax paper or plastic wrap. Put on a lid and freeze for up to 1 month.
Serve with slices of quince and a drizzle of the syrup.