Boil sugar with water until it starts to form bubbles. Mix in the puree and continue to cook, stirring constantly, until the mixture is so thick that it is almost impossible to stir. Spread the mixture to the thickness of the back of a knife on a baking tray (circular patties about 3-4 cm in diameter), sprinkle with powdered sugar and dry more than bake at the lowest temperature (50° C). A delicious snack that, if kept well closed, will keep getting better and tastes great with the aperitif described above.
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