Applesauce: Cut into pieces, add water, bring to a boil and simmer until soft, puree. Some people don’t peel the apples, it adds color, flavor and aroma. For example, spartan makes a pinkish colored sauce; jonagolds, a more golden sauce. Wealthy apples tend to make a lighter sauce because they don’t brown (oxidize) as quickly as many apples. To slow browning, try a little lemon juice (or “Real-lemon”). A medium-sized apple can yield about 3/4 cup of applesauce.

If you need recipes there are too many on the web for us to try to provide any here.   Try Googling “quince recipes” or whatever you are interested in.  You will be inundated with interesting recipes for you to try.