The recipe can be made from quince compote or fresh quince in its fruit season. 

Peel the quince, slice it up, put it in a bowl, and pour in water until it covers the slices.

Boil the 500 ml water with the proper amount of sugar, spices, and apple vinegar. (You can try it with other flavors too, like mint, lemon, lemon zest, ginger.) After a few minutes of boiling, add the quince slices (without the additional water). Cook until the quince gets soft (which is about 15 minutes), the previously browned pieces will lighten in color and come up to the surface of the soup. Next, take out the quince slices, the filter out the spice particles. "Reunite" the soup, add the cream, heat until boil, then turn off the gas. Mix with a blender and let it cool down. Keep it in the fridge until serving. decorate with whipped cream and rosehip seed oil.

If prepared from a compote, it is much faster to cook, just a few minutes is enough.