-
1
Bring water and 2 1/2 cups sugar to a boil in a 4-quart heavy saucepan, stirring until sugar is dissolved.
-
2
Add quinces and cook at a bare simmer, partially covered, turning occasionally, until tender when pierced near core with a fork (core will remain hard), about 45 minutes to 1 hour.
-
3
Cool quinces, uncovered, in syrup, about 1 1/2 hours, then transfer with a slotted spoon to a plate.
-
4
While quinces are cooling, simmer prunes in Armagnac in a small saucepan, uncovered, until plump, about 10 minutes, then cool.
-
5
Drain prunes in a sieve set over a bowl, reserving Armagnac.
-
6
Set aside 6 prune halves and finely chop remainder.
-
7
Cook butter and remaining 2 tablespoons sugar in a 2-quart heavy saucepan over moderate heat, stirring, until sugar is dissolved, about 5 minutes.
-
8
Carefully add 1/4 cup Grand Marnier and 6 tablespoons reserved Armagnac.
-
9
(Mixture may ignite.
-
10
If so, let flames burn out.)
-
11
Simmer until slightly syrupy, about 2 minutes.
-
12
Transfer Grand Marnier sauce to a measuring cup.
-
13
Core quinces using a large melon-ball cutter and a sharp small knife.
-
14
Scoop 1 tablespoon flesh from center of each quince half and transfer to a bowl.
-
15
Scrape seeds from vanilla bean with sharp small knife into bowl with quince flesh, reserving pod.
-
16
Stir in chopped prunes and remaining tablespoon Grand Marnier.
-
17
Transfer quince halves to a shallow baking pan and spoon filling into cavity of each, then top with prune halves.
-
18
Drizzle each quince half with 1 teaspoon Grand Marnier sauce, reserving remaining sauce.
-
19
Cut vanilla pod halves crosswise into thirds and stick 1 piece into filling of each quince.
-
20
Preheat broiler.
-
21
Scrape seeds from vanilla bean with sharp small knife into a shallow bowl, then whisk together with cream, eggs, sugar, and Grand Marnier.
-
22
Dip brioche slices into batter 1 at a time, letting them soak 1 minute on each side.
-
23
Transfer to a buttered shallow (1-inch-deep) flameproof baking pan.
-
24
Broil 4 to 6 inches from heat until golden brown, about 2 minutes on each side.
-
25
Transfer brioche to a cutting board and halve diagonally, then return to baking pan.
-
26
Preheat oven to 400F.
-
27
Bake quinces in upper third of oven until heated through, about 10 minutes.
-
28
At the same time, reheat brioche in lower third of oven until hot, about 6 minutes.
-
29
Divide quinces and brioche among 6 plates and drizzle remaining Grand Marnier sauce over and around quinces.
-
30
Spoon creme frai:che on top.
