This recipe was inspired by Claudia Roden's Poulet aux Coings, The Book of Jewish Food, 1997. By the way you will find other quince recipes in this most interesting book.
180º C, 350º F, gas mark 4
On a nice oven to table dish put one layer of fresh or frozen quince sections, dot with butter and honey. I sometimes use quince jelly instead of honey, whatever you do I find that they need some sweetening, even for a savoury dish, to counteract their sharpness. Season with salt and pepper. Put in a hot oven until they are nicely coloured, it will take about half an hour if you used fresh quinces or longer if they were strait out of the freezer.
Baked quinces are also excellent as a dessert, just omit the salt and pepper and perhaps add a bit more honey. If you haven't got enough quinces then add apples or pears to your baking dish. Better still scatter lumps of the sweet mince meat on the top and bake.