Ingredients

• Small quinces (about 3 pounds)
• 1 bag chamomile tea
• 4 wide strips lemon zest
• 1 cup sugar
• 1/2 vanilla bean, split lengthwise
• 1 tablespoon fresh lemon juice
• 1 cup plain whole-milk Greek yogurt
• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 2/3 cup sugar
• Pinch of kosher salt
• 4 bags chamomile tea
• 1/2 vanilla bean, split lengthwise
• 2 teaspoons unflavored powdered gelatin
• Eight 6-ounce glasses or ramekins

Instructions

1. Rub quinces with a damp paper towel to remove fuzz. Cut 4 quinces into large pieces (no need to peel, core, or remove seeds); set remaining 2 quinces aside. Place quince pieces in a large saucepan and add cold water to cover. Bring to a boil, reduce heat, and simmer, adding more water as needed to keep covered, until quinces are very soft, 60–75 minutes. Straincooking liquid into a large bowl; discard solids. Wipe out saucepan and reserve.
2. Meanwhile, peel reserved quinces and cut flesh off of cores into 4 lobes (be careful; core is very hard). Place in reserved saucepan and add tea bag, lemon zest, sugar, and quince cooking liquid. Scrape in vanilla seeds; add pod. Bring to a boil, then reduce heat and gently simmer, stirring occasionally, until quinces are a deep pinkish-red and tender and liquid is syrupy, 45–60 minutes. Let quinces cool in syrup, then stir in lemon juice. Remove pod.
3. Do Ahead Quinces can be poached 5 days ahead. Cover and chill.
4. Quinces can be poached 5 days ahead. Cover and chill.
5. Panna Cotta and Assembly: Place yogurt in a medium bowl and gradually add heavy cream, whisking until smooth. Bring milk, sugar, and salt to a simmer in a small saucepan over medium-low heat, stirring to dissolve sugar. Add tea bags and scrape in vanilla seeds; add pod. Remove from heat and let sit until flavors are infused, 15–20 minutes. Meanwhile, sprinkle gelatin over 1/4 cup cold water in a small bowl; let sit 10 minutes to soften. Reheat milk mixture over medium-low just until steaming. Remove from heat and add gelatin, stirring to dissolve. Strain into bowl with yogurt mixture; discard solids. Whisk until smooth. Pour into glasses or ramekins, dividing evenly. Chill panna cotta until set, at least 4 hours. Serve topped with poached quinces and syrup.
6. Place yogurt in a medium bowl and gradually add heavy cream, whisking until smooth.
7. Bring milk, sugar, and salt to a simmer in a small saucepan over medium-low heat, stirring to dissolve sugar. Add tea bags and scrape in vanilla seeds; add pod. Remove from heat and let sit until flavors are infused, 15–20 minutes.
8. Meanwhile, sprinkle gelatin over 1/4 cup cold water in a small bowl; let sit 10 minutes to soften.
9. Reheat milk mixture over medium-low just until steaming. Remove from heat and add gelatin, stirring to dissolve. Strain into bowl with yogurt mixture; discard solids. Whisk until smooth. Pour into glasses or ramekins, dividing evenly. Chill panna cotta until set, at least 4 hours. Serve topped with poached quinces and syrup.
10. Do ahead Panna cotta can be made 2 days ahead. Cover and keep chilled.
11. Panna cotta can be made 2 days ahead. Cover and keep chilled.