Pour the cider, apple juice and brandy, if using, into a large pan. Poke the cloves into the quince pieces and add to the pan along with the ginger and vanilla pod, if using

Stir in the sugar, whole spices and lemon zest. Bring to the boil, then reduce the heat to a simmer and cook for 40-45 mins until the quince is tender. Pour into mugs or heatproof glasses to serve (strain first, if you like).