Quince Pâte De Fruit
Preheat the oven to 160°C (approximately 325°F). Cut the quince and apples into quarters and remove the cores. Place on a baking tray lined with parchment paper and bake for 1 hour. Remove and let cool. Peel the apples and quince, cut into small pieces and puree.
Mix the puree with the jam sugar and cook for 5 minutes. Spread out over a baking tray lined with parchment paper and let dry for 2-3 days. Cut into bite-size diamond-shaped pieces and coat in granulated sugar. Keep sealed.