Quince compote

1 quince (~250g), peeled, seeded, and cut into thick matchsticks
butter
1 Tbs sugar
1dl vegetable boullion
orange zest (a few strips)
fresh rosemary (the tip of a sprig)

Melt some butter in a pan over medium heat. Add the quince and cook for a couple of minutes. Sprinkle in the sugar and cook, stirring often, until it caramelizes a bit. Add the vegetable boullion and stir until the sugar is all dissolved.
Add the orange and rosemary, cover, and simmer until the quince is almost soft.
Remove the lid, add a bit more butter, raise the heat and cook until the liquid is mostly a glaze.

Serve warm.

This is amazing stuff.