Poached Quince Balls

In a medium saucepan bring sugar, star anise, cinnamon, and 4 cups water to a boil over medium-high heat.

Meanwhile, using a 1/2-inch melon baller, scoop out 12 balls of quince.

Add quince to liquid and reduce to a simmer. Cook until quince is tender, about 3 minutes. Remove from heat and let cool completely in liquid. Store quince in poaching liquid in an airtight container, refrigerated, until ready to use.