2.Peel quince; reserve half the peel. Cut quince into quarters; do not core.
3.Stir honey, the water, wine, cinnamon and vanilla bean in a large flameproof casserole or baking dish over medium heat until honey dissolves. Add quince and reserved peel; bring to the boil. Cover surface with a piece of baking paper then cover tightly with foil or the lid (make sure quince are submerged in the liquid).
4.Bake quince in oven for 5 hours, turning twice, until quince are tender and deep red in colour. Leave quince in syrup to cool.
5.Remove quince from syrup with a slotted spoon. Cut cores from quince; cut each quarter in half lengthways. Strain syrup into a medium bowl; reserve vanilla bean, discard peel. Reserve 2 cups (500ml) of the syrup. Return quince to remaining syrup in bowl; stand until required. Place reserved syrup in a saucepan over medium heat; simmer for 5 minutes or until thickened. Cool.
6.Preheat oven to 210°C/420°F. Grease a large oven tray; place tray in oven while heating.
7.Layer pastry sheets in alternate directions, on a large piece of baking paper, brushing each layer with some of the oil.
8.Combine cinnamon and sugar in a small bowl; reserve 2 tablespoons cinnamon sugar. Combine ground almonds with remaining cinnamon sugar. Sprinkle almond mixture over pastry leaving a 10cm (4-inch) border. Top with drained quince, fold edges of pastry over quince. Transfer galette, on baking paper, to preheated tray. Brush pastry with remaining oil; sprinkle pastry with reserved cinnamon sugar.
9.Bake galette for 20 minutes or until pastry is golden. Drizzle with reduced syrup, top with chopped almonds and reserved vanilla beans; serve with yoghurt.
Quince can be prepared to the end of step 4, up to 3 days ahead; keep, covered, in the fridge.