BuckeyeGirl said:  (from the Quince topic)

I remember my grandmother using quince added to apple jelly, but she used a lot more than that, of course, it was a lot of apples from her trees out back she made jelly with. 

Perhaps candied quince which I had as a topping over some pound cake once?  I never got the recipe for that, but here's one that sounds promising.  Hopefully someone else here has an old family favorite too!

Candied quince

Total time: About 1 1/2 hours

Servings: Makes 1 pint

From Barbara Ghazarian's “Simply Quince.” For those new to cooking with quince, this recipe is an excellent starting point. Candied quince is very easy to make and delicious any way you serve it.

3 cups sugar

1/2 cup water

1 pound fresh quince, peeled, cored and cut into 1-inch-thick wedges (about 3 cups)

1. In a large, heavy-bottomed saucepan, combine the sugar and water. Add the quince and stir to coat.

2. Heat the mixture over medium heat until the sugar melts completely and begins to bubble, stirring often so the fruit does not burn. Reduce the heat to maintain a very gentle simmer and continue to cook, stirring occasionally, until the fruit is softened and turned to a rich rosé or red color and the sugar has reduced to a thickened, syrupy consistency, about 1 1/4 hours. Remove from heat.

3. Serve with a little heavy cream or yogurt spooned over top, or use as a topping for vanilla ice cream.