I found quince in the Smart and Final nearby, and could not help but buy them. I promptly consulted my Roman cookbooks! I peeled and cored them (note: the woody quince BROKE my apple corer) and split it in half.
Quince trip report: My quince didn't turn the deep red I've seen, but more of a pink... Apicius recipe #1 with quince, garum, honey, leeks and grape must is actually really interesting. It confuses my mouth because it's sweet and savory and kind of unexpected. I'm not sure what I would eat it with. Pork or something maybe. Recipe #2 is just quince in honey, and that turned out as you would expect, a sweet concoction that would be nice with a sharp cheese.