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1
In a large saucepan, combine 1 1/2 cups of the sugar with the vanilla bean and seeds and the water.
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2
Cook over high heat, stirring, until the sugar dissolves, about 8 minutes.
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3
Add the quince wedges and bring just to a boil.
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4
Reduce the heat to low, cover and simmer until tender, about 2 hours; occasionally submerge the quinces in the poaching liquid.
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5
Let the quinces cool in the liquid.
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6
Preheat the oven to 375.
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7
Melt the butter in a medium skillet.
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8
Sprinkle the remaining 1 1/3 cups of sugar over the butter and cook over moderate heat, without stirring, until the sugar just begins to brown around the edges, about 2 minutes.
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9
Cook, stirring gently, until the caramel turns dark golden, 6 to 8 minutes.
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10
Immediately pour the caramel into eight 4-inch-wide ramekins (1 1/3 -cup capacity).
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11
Swirl the caramel in the ramekins to coat the bottoms.
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12
Drain the quinces and arrange the wedges in the ramekins in overlapping circles; scatter the raisins on top.
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13
On a lightly floured surface, roll out the puff pastry 1/8 inch thick.
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14
using a large biscuit cutter or small bowl, cut eight 4-inch rounds from the pastry; make two 1-inch slits in the center of each.
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15
Top the quinces with the dough rounds and bake for about 45 minutes, or until the crust is golden and the juices are bubbling.
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16
Let cool slightly, then invert onto plates.
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17
Serve with Sheep's Milk Ice Cream.
