Quince is very bitter until it is cooked. This is one of many versions of this old recipe, but this is my favourite.
I serve this mainly as a dessert, on a cheese plate.
The amounts of sugar used in the recipe are guessed, when you read the recipe, follow the suggestion for an equal amount of sugar to cooked quince.
Also, the amount for the dusting of superfine sugar is a guess, and ditto for the nuts; I've never measured them, I just toss them in!