Peel quinces, quarter lengthwise and cut out core.
Cut quince quarters into wedges and steam in hot clarified butter, covered, over low heat for about 15 minutes.
Mix flour with sugar, salt, vanilla sugar, lemon zest and beer. Stir in eggs.
Pull cooled quinces through batter, one at a time, so they are really well coated with batter, and bake in a large skillet in clarified butter over medium-low heat until golden.
Drain well on paper towels and serve hot sprinkled with brown sugar.
Preparation Tip:
This method of preparation is also excellent for baked apple wedges.
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