They dined on mince, and slices of quince, Which they ate with a runcible spoon
Edward Lear, The Owl and the Pussycat
I love quince - the only thing which puts me off is their hairy thick skins and difficulty to cut prior to being cooked into ruby, yielding beauty.
I recently made quince and orange jelly; with the remainder of my quince, I peeled them, cut them into sections, and roasted them with butter and honey in accordance with the directions here. I then served the roasted quince with a spoon of quark.
How was this dessert? Sensational! The preparation of the quince, though not exactly easy, is well worth the effort. I urge you not to be scared by quince, no matter how unfamiliar they are to you (and they were to me until this year). They are a very special fruit, which look so homely on the outside, but once their true colours are revealed, will win your heart.