1. Peel, quarter, and core the quince, keeping the peelings.
2. Combine water, sugar, vanilla pods, cinnamon stick, and cardamom pods in a large, heavy-based saucepan.
3. Bring to the boil, stirring, and then let cool until the sugar has dissolved. Add the quince and peelings to the syrup.
4. Cover and simmer over a low heat for about 1 hour until the quince is very tender.
5. Remove the quince from the syrup and transfer to sterilised jars. Cover and chill.
6. Let the syrup cool to room temperature before discard the peelings. Pour the syrup over the quince and chill until ready to serve.
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