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In a large saucepan, combine the quince, water, honey, and sugar. Bring to a boil over high heat, stirring until the sugar dissolves.
Cover, reduce heat to low, and simmer until the quince are fork tender, 45-50 minutes.
Let cool slightly and strain off the syrup. There should be about 1 ¼ cup of syrup. If not, add water or gently reduce over low heat. Reserve the poached quince for another use and refrigerate the syrup until ready to use.