Peel the quince, cut into slices and throw in salted water so that the fruits do not darken (2 liters of water 1 tablespoon of salt).
Peel the apples from the peel and seeds, cut into slices and dip for 4 minutes in boiling water. Then catch them and put them in sterile jars. Rinse the quince and also boil for 10 minutes, and then into jars.
Dissolve sugar in water, bring to a boil and pour compote with this syrup.