1. Wash and dry the Chinese quinces, cut them open with scissors, and remove the seeds.

2. Put a little water in a pot, add the Chinese quinces and cook until boiling, then add rock sugar and reduce heat for simmering; stir constantly to prevent sticking.

3. Simmer on low heat until no quince chunks are visible (if you prefer smoother texture, blend it into a puree as I did, ha-ha.)

4. If the puree has the desired consistency, let it cool and then consume. Store leftovers in sealed containers in the refrigerator; finish within a short period.