One of the best things about Autumn is the great misunderstood quince and the best thing about quinces is the heavenly aroma in the kitchen during the cooking process. I'm not all that crazy about preparing them - maybe I'm just not strong enough to cut and peel. Some say don't peel but I think they look better on the dessert plate if they are. I make them one way only:
Slice, core and peel three or four large quinces. Grease a shallow oven proof dish - lay the pieces side by side and drizzle over a couple of tablespoons honey and about 150 ml water and a few knobs of butter. Cook at about 150C for two to three hours. Test for doneness with a skewer and turn regularly. Their colour will change to a soft rosy pink and they will smell divine.