Quince and Earl Grey

• 1 quince
• 500 ml (17 fl oz/2 cups)

Peel the quince and leave uncovered to dry overnight in the refrigerator. Cut into quarters and remove the core. Put the red wine, port, spices, bay leaf, vanilla bean, orange peel, vinegar and caster sugar in a saucepan and bring to a gentle boil, then remove from the heat and allow to cool. Add the quince, cover and marinate for 2 days in the refrigerator. Seal the mixture in a sous-vide bag