Googling chopped quince yields a ton of interesting dishes. I recently had it mixed with tapioca pudding.

I probably didn't google far enough. The Wikipedia entry I read which said things about astringent properties was a bit off-putting. But tapioca pudding could definitely work for me. If anyone else actually likes this fruit and has made stuff with it that they recommend....it'll be mellowing in the refrigerator for
awhile. ;)

I've had quince tarts that were wonderful. Never cooked with it myself, though.

I've tasted raw quince for a judging. It's incredibly tart and astringent (like, chewing raw aspirin). I don't know that resting is going to improve that, but cooking it in simple syrup could. And in turn that would be great over some not-too-sweet cake or vanilla ice cream.

It's funny because quince smell heavenly - like a cross between roses and lemons. But raw, their taste is something else.

We had a quince tree. The fruit has a lot of pectin, so if you want to make jelly, you can add it instead of buying pectin. Pretty in the spring.

Make a quickie microwave jam/jelly with it in combo with another fruit.

FWIW, I expect by "rust," your friend probably intended you to leave it out to oxidize (like an apple going a bit brown) before using it.

Hey, Saveur just posted this recipe.