In a large pot, combine water, sugar, honey, lemon, vanilla, cardamom and ginger. Bring mixture to a boil over medium-high heat, stirring to dissolve sugar.
While the mixture is coming to a boil, peel, quarter and core each quince. As you finish prepping each quince, add quarters to the pot with the poaching liquid. When exposed to air, peeled quince can turn brown quickly, so get them into the water right away.
Cut a round of parchment paper the size as your pot. Also cut a small hole in the middle of the parchment round. Once you've added all quarters to the pot, cover with the parchment round.
As soon as the mixture comes to a boil, drop heat to low and simmer until the quince are knife-tender. To test, insert the tip of a knife into one of the quarters. If it meets no resistance, they are done. This can take 1 to 1.5 hours.
Store poached quince in their liquid in the refrigerator for 1 to 2 weeks.
Recipe by Kitchen Konfidence at http://www.kitchenkonfidence.com/2012/11/poached-quince