Love them. Be grateful if you happen to get your hands on a few while they're in season. They must be cooked; use a sharp knife to peel and core them. Then poach in water with a bit of sugar, a few cardamom pods, and a cinnamon stick until fork tender. Use in pies, crumbles, or cakes, and reserve the syrup for cocktails or ice cream or whatever. Its floral flavour is haunting and unique.
You can also make this gorgeous Quince Liqueur.