Quarter the quince, peel, and core.
Combine all ingredients in pot and bring to a boil. Reduce heat and cook for 1 hour, or until the quince is soft. Drain quince and keep the syrup (if too thin, continue cooking until thick.) Place the quince on a plate and pour syrup all around it. Garnish the dish with rosemary and mint.
Recipe courtesy of Ronit Penso