1.Preheat oven to 150°C. Peel quince, reserve half the peel. Quarter quince, do not core.
2.Stir sugar, the water, wine, peppercorns, bay leaves and vanilla beans in a large cast iron casserole or baking dish over medium heat until sugar dissolves. Add quince and reserved peel, bring to the boil; cover with a piece of baking paper then cover tightly with foil, or a lid. (Make sure quince is submerged in the liquid.) Bake in oven 5 hours, turning twice, or until quince are tender and deep red in colour. Cool in syrup. Cover; refrigerate overnight.
3.Meanwhile, make brioche: Combine yeast, 1 tablespoon of the sugar and milk in a small bowl. Cover; stand in a warm place for 10 minutes or until frothy. Stir in yolks.
4.Combine flour, salt and remaining sugar in a large bowl of an electric mixer fitted with a dough hook. Add yeast mixture, mix on low speed until combined. Mix on medium speed for 5 minutes or until dough is smooth and elastic. Add butter, a small piece at a time, mixing until smooth. Transfer dough to a large oiled bowl, cover tightly with three layers of plastic wrap; refrigerate at least 4 hours or overnight.
5.The next day, remove quince from syrup with a slotted spoon. Cut cores from quince; cut each quarter in half lengthways. Strain syrup; reserve bay leaves and vanilla bean, discard peel and peppercorns. Reserve 2 cups (500ml) of the syrup. Return quince to remaining syrup; stand until required. Place reserved syrup in a medium saucepan over medium heat; simmer for 5 minutes or until thickened. Cool.
6.Meanwhile, make almond frangipane: Beat butter and sugar in a small bowl with an electric mixer until creamy. Beat in egg. Stir in ground almonds and flour.
7.Preheat oven 210°C.
8.Roll chilled brioche out on a well-floured sheet of baking paper into a 18cm x 34cm (7¼ -inch x 13¾ -inch) oval shape. Lift paper with brioche onto a large oven tray. Spread frangipane on dough, leaving a 1.5cm (3/4-inch) border. Top with three-quarters of the quince, cover loosely with plastic wrap; set aside in a warm place for 20 minutes or until slightly risen.
9.Bake brioche for 25 minutes or until risen and browned, and dough is cooked through. Cool for 5 minutes. Serve brioche topped with remaining quince, reserved bay leaves and vanilla bean; drizzle with a little reduced syrup.
