Quince with Honey

Oribasius gives this from Galen for quince:

Take out the seeds, pour in honey, completely cover the fruit with flour dough and then put it in the coals until the dough is burned: then take off the dough, the fruit is entirely cooked and it has absorbed all the honey.

Palladius offers a rather spicy recipe for quince jelly (which, in its milder form, is known as cotignac in France) or, alternately, a kind of spicy, sweet-and-sour quince syrup:

Peel ripe quince, cut them into very fine slices, and discard the hard parts at the center. Then boil these fruits in honey until reduced by half, sprinkling them with fine pepper during the cooking. Other recipe: Mix together two sexters of quince juice, one and a half of vinegar and two of honey; boil this mixture until it is as thick as pure honey; add to it two ounces of ground pepper and ginger.