I have found that my family will eat quinces if I cook and purée them and then add them to pastry or cake.
The pictures above and below are of Old- Fashioned Quince Tart from Jane Grigson's Fruit Book. It doesn't look madly exciting but I can assure you it tasted delicious.
It is basically a sweet quiche. Half a pint of cream, two eggs and some quince purée are sweetened and poured into a pastry case, in this particular case a puff pastry one. The eggs were separated and the whites beaten before being folded into the rest of the ingredients, this gives a light moussey texture to the tart and I see no reason why this couldn't be done in a savoury tart too.
Jane recommends it be served warm but I discovered at 11pm last night that it was actually nicer cold.
The cake below is a variation on this apple cake. I simply replaced the grated apple with 8 oz of sweetened quince purée and left out the cloves. A nice plain cake, moist and deliciously quincey.
My freezer is now full of little tubs of quince purée waiting to be turned into cakes and tarts which pleases me greatly.