Quinces are very good made into marmelade, but they need to be fully ripe. They can be harvested and let to ripe inside. They are very aromatic so place them in the kitchen for a country look and superb fragrance.

Marc
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Quinces are delicious sliced up and sauted with a little sugar. Then served on short bread with a little whipped cream. Ice cream also works well. Additionally, some folks add them to the apples, when they make pies and sauces.

In some countries, they are commonly used in pastries. They turn pink, good tasting, and aromatic, when cooked.

Mideastern folks sometimes just eat 'em out of hand. Seem to like them like that. It must be an acquired taste. Quinces are bitter. Though reputedly, there are a few varieties of quince that are sweet enough when fully ripe, to be eaten like an apple.

A few generations ago, when every family baked, the quince was a fairly common American fruit tree. Important enough, that once upon a time, Luther Burbank, did a lot of work with them. Accordingly, some are present in his old research gardens.

A few years ago, when I was touring those gardens (in Santa Rosa, CA.), I couldn't resist snitching a few fruits. No one seemed to be harvesting them, and generally speaking, if you don't have your own tree, quince is hard to come by. They were very tasty, and...it was like eating history.

If you don't take a fancy to quinces yourself, consider keeping the tree anyway. I would imagine you can trade your quinces for whatever fruit you find most appealing.