Quince candied fruit

Making candied quince takes a bit of time and patience, but the end result is well worth the effort. These sweet slices make a delightful addition to tea or can be enjoyed as a standalone dessert.
Ingredients: fresh quince – 1 kg, sugar – 500 g, water – 2 cups, cornstarch – 50 g, powdered sugar – 50 g
Preparation Method
In a heavy-bottomed pot, combine water and sugar. Prepare the syrup over low heat, stirring after it comes to a boil.
Thoroughly wash the , cut it into pieces, and remove the seeds. Slice the flesh into pieces about 1 cm wide.
Drop the quince pieces into the boiling syrup. After it comes to a boil again, turn off the heat, cover the pot, and let it steep for 8 hours.
Return the pot to the heat and cook for 15 minutes after it boils. Remove from heat and use a slotted spoon to take out the fruit, or strain through a sieve to separate the syrup.
Put the syrup back on the heat and cook until it forms a foam (about 15 minutes). Then, add the candied quince back in, let it steep off the heat for an hour, and then strain the syrup again.
Place the on a tray and let them dry at room temperature for three days.
Mix the powdered sugar with the cornstarch. Transfer the finished candied quince into a jar with this mixture, close the lid, and shake well for even coating. This prevents the slices from sticking together.
After coating, the candied quince can be stored in a convenient container.