As you peel, core and quarter your
Quince (7 cups)
and drop the prepared fruit into a pot of water to keep the quince from browning. Once all of the quince are prepped, make sure they are fully submerged in water and bring pot to a simmer over medium low heat - simmer for approx. two hours until quince are soft and are easily pierced with a knife
Drain water from quince and add
Honey (2 1/2 cups)
and quince to a blender or food processor - blend until very smooth (alternatively you can add the drained quince and honey to the pot and use a stick blender until very smooth). Simmer contents over low heat, stirring often for about 90 to 120 minutes (very low heat is required for this step, just enough to have a low simmer without burning the bottom of the pot).
Preheat oven to 150 degrees F (65 degrees C). Add thickened paste to a nine times eleven inch baking pan lined with parchment paper. Smooth paste until it is evenly distributed in pan and then put pan in oven and dry for two hours. Let paste cool to room temperature. Lift the paste out of the pan by the parchment paper and place onto a baking sheet.
Use the parchment paper to fold the paste onto itself in half, smooth the edges with a spatula and return paste to the oven to dry for an additional two hours. Let paste cool to room temperature again, flip it over so the bottom of the paste block is now on top, return to the oven and dry for an additional two hours.
Let paste cool to room temperature once more and then slice paste into desired portions. Separate each portion so air can flow between them and return baking sheet to the oven and dry quince paste portions for an additional one hour, let cool to room temperature then wrap them in wax paper or plastic wrap and refrigerate until ready to serve.