That said, quinces are an amazing fruit. I'm the first person to admit that quinces are a pain in the ass to prepare, however. They have an uneven shape, which means that frequently they're difficult to peel - especially if you're like me, and you're using a peeler, in order to pare away as little fruit as possible. I want the skin gone, sure, but the rest is all for me. Oh, except the core: that's the other section that will annoy you. Make sure that you remove the core thoroughly, because the outer core sections are really gritty, and if they're left in then the texture will get on your nerves. Quinces should be smooth and delicate, not gritty. If you're going to bother cooking a quince, make sure you bother to do it right.
I just simmered mine in plain water, but feel free to add sugar to taste. I'm a huge fan of having a sweet muffin or cake with sour pieces of fruit dispersed throughout, because I love the contrast of flavours and textures. Speaking of which, in the next few days, hopefully I'll have some pictures of cranberry and vanilla cake to share with you... it's just a matter of having the time to bake it. I'll get around to it soon, I promise! In the meantime, make the basic cake mix according to the link above, but use cooked (veeery well-drained) quinces in place of berries, and spice your batter liberally with cinnamon, nutmeg, or mixed spice. Use any leftover quince in crumble, or blend for quittenmus. Then devour them with a warm cup of tea, or coffee, or soymilk with cinnamon (so delicious) so that you can warm your hands... cake truly is a food for every season. ;)