Chef Barbara Rolek
Cover the peeled and chopped quince with the sugar, water and lemon in a large, deep pot. Bring to a boil, then reduce heat to medium and cook for 1 hour.
Stir occasionally to avoid sticking. Continue cooking slowly over very low heat until liquid is reduced to a thick glaze. Pour into a shallow baking pan and leave in a 200 degree oven for 2 hours.
When done, cut into squares and roll in powdered sugar.