Ripe quince cook much more quickly than under-ripe, so don't mix them, or the ripe fruit will turn mushy by the time the rest becomes tender. If you have a lemon on hand, add a strip of peel to the pot with the sugar, salt and water for another layer of flavor.
2 pounds ripe quince (about 3 large), peeled, cored and cut into 3/4-inch wedges
2 tablespoons finely diced crystallized ginger
Put the wine, sugar, salt and 1/2 cup water in a high-sided medium skillet and bring to a boil over medium-high heat. Add the quince and bring to a boil. Reduce to a simmer and cook, partially covered, until the quince slices are very tender and translucent but still hold their shape, 20 to 30 minutes.
Remove the quince to a bowl with a slotted spoon, leaving the syrup in the skillet. Return the heat to high and simmer the syrup until thickened, about 3 minutes. (You should have 1/3 cup syrup when finished.) Pour the hot syrup over the quince and stir in the crystallized ginger. Serve warm, at room temperature, or cool. The quince will keep covered in the refrigerator for 3 days.
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