Peel quince and slice in 2 inch pieces.
Add water to cover, bring to a boil, and boil until fruit is tender.
Drain and save water for making QUINCE PUREE.
Press quince through a sieve to make a puree.
Use 1 cup sugar to each cup of puree.
Combine puree and sugar in a saucepan and add about 1/2 cup water.
Bring to a boil and boil, stirring constantly, until mixture comes away from the sides of the pan.
Cool.
Shape as desired either in diamond shaped forms, pear shaped forms with a clove on the end, or apricot shapes.
Place pieces of bay leaves under each quince form and allow to dry in a cool place for 1 to 2 days before storing.
Roll each piece in sugar after it is thoroughly dry.