1.3 kg quince
600 g sugar
Core quinces and cut into cubes. Transfer into a large pot, add a little water (less than 1 cm. in height) and cook for about 45 minutes until tender.
Skip through the kitchen mill to get a smooth puree. Mix with sugar and cook over medium heat for about 1.5 hours, until the mixture can be easily separated from the bottom of the pan.
Spread quince mixure over a baking paper (about 1 cm thick) and leave in a cool place for 2-3 hours.
Cut in any shape and roll it in sugar. Store in a cool place.