Rinse and peel the quinces, core and quarter them. Place the peels and cores in cheesecloth or gauze so it can be boiled. Slice the quinces into smaller pieces and toss them into a pot with 2 dl water, sugar and vinegar, bay leaves, salt and pepper.
Simmer the quinces in the lidded pot for about 30-40 minutes, until they are nice and tender for a compote. If the compote is too juicy, take the lid off and let some of the moisture steam away. Adjust the taste with salt, pepper and vinegar.