Rub the quince with a tea towel to remove the fuzziness. Quarter the quince, remove the core and slice. Place the slices in a pot and add enough water to cover. Add the lemon peel and bring to the boil. Reduce the heat and simmer until the quince can be easily pierced with a knife, about 50 minutes depending on size.
Remove the slices with a slotted spoon and fill into sterilised jars. Discard the lemon peel.
Strain the poaching liquid through a fine sieve back into the pot. Add sugar and white wine and bring to the boil. Cook at high heat for 3 minutes, then fill the jar to the top with the boiling liquid. Screw on the lids and turn the jars upside down immediately. Leave upside down till cooled, then store in a cool dark place.