Scrape quinces with a dry tea towel, rinse and peel. Quarter fruit, remove seeds and cut into wedges. Cut the vanilla bean in half lengthwise and bring to the boil with the quinces and water until they are half done. Now remove the quinces from the stock with a perforated scoop and fill into preheated glasses. Bring apple juice, quince stock, sugar, vanilla bean and white wine to a boil while stirring. Fill glasses with quince pieces to the brim with the stock. Close the glasses on the spot and turn them upside down to cool. If you like, you can also use a cinnamon stick instead of a vanilla bean.