In a large pot, combine all the ingredients. Bring to a simmer over high heat, stirring several times to dissolve the sugar. Cut a circle of parchment paper just slightly bigger than the opening of your pot. Place the piece of parchment paper on top of the simmering quinces and a small plate on top of the paper to keep the quinces submerged in the syrup. Adjust the heat to keep the quinces simmering but not boiling hard. Simmer for 40 minutes or until the quince halves are easily pierced with a paring knife, but not falling apart. Strain the syrup. Serve the quince halves, warm or at room temperature, in a shallow bowl with some syrup.
Edited: October 12th, 2009