Put the juice with the white wine and the sugar in a saucepan. Wash the oranges and rub the peel. Add the peel, vanilla pod and sprig of rosemary to the juice and white wine mixture and bring to the boil once. Let it steep for 15 minutes. Now take out the vanilla pod, scrape out the pulp and put it back into the quince punch. Heat the punch again and enjoy it hot.
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