Neatly shave off the fluff of the quince with a tea towel. Cut the flesh into small pieces with four cuts along the core and cut into pieces about 1 1/2 cm. Cut the lemon into fine slices. Bring the sugar, honey, vinegar, 350 ml water, star anise and lemon slices to a boil in a saucepan. Reduce the heat and simmer until the sugar is completely dissolved. Add the quince pieces and simmer them for 20 to half an hour.
Remove the quince pieces from the pot with a slotted spoon and put them into prepared jars. Simmer the cooking broth a little more. Fold in the brandy and spread the gravy evenly over the quinces. Cover the fruit completely with the gravy. Close the jars on the spot and cool. Keep the glasses cooled and dark.