More on quinces:

“The bright yellow quince is one of our favourite autumn fruits – not only because their perfume will scent a room for weeks but also because of the incredible transformation they undergo during cooking. Virtually rock hard and inedible when ripe, they develop a deep ruby-red colour with an intense, glorious flavour as a result of poaching.” It’s astonishing how few people cook them. Check this simple recipe:
Hint: a potato peeler is useful, as is a cleaver in place of a knife. Raw, they are rock-hard. And poach them very gently for five hours to develop a deep colour and flavour.