Heat the olive oil in a heavy-based saucepan and sauté the quince for 5 minutes. Add the honey and macerate for 10 minutes.
- Add 1 cup of water and bring to a boil. Simmer for 10 minutes.
- Strain through a piece of muslin or cheesecloth, then return the juice to the pan add the vanilla bean and lime juice. Boil for 10 minutes until the syrup is thick. Allow to cool.
- To serve, mix 1 part syrup with 3 parts soda water. Top with ice, garnish with edible flowers, and serve straight away with a twist of lime.