I made 2 quinces (4 halves). We tried two of the quince halves after I poached them for 25 minutes and then roasted them for 30. It was edible but too hard. To soften up the remaining two halves, I roasted them for an additional 30 minutes. I came very close to drying out and then burning the sugar; I should have watched them more carefully and added water, however, the juice turned out fine, almost quince paste-like. Unfortunately, the fruit didn't soften with additional roasting, so next time I would recommend poaching for longer since I would have liked my fruit to be softer.
I served this with ice cream; quinces taste nice with ice cream, however if you serve them with ice cream it is absolutely essential that you cut them into small bite sized pieces. That is, don't serve them as just the quince half that was cooked in the recipe, and don't just slice them either. They must be made into small bite sized cubes (slice them lengthwise into strips and then cut the stripes crosswise into cubes), that are small enough to eat in one bite and to fit on a spoon. Preferable you should cook them until they are nearly falling apart, though if you cube the fruit into small bite sized pieces you have some flexibility here. Otherwise the dish is hard to eat since it is easiest to eat ice cream and poached fruit in a bowl with just a spoon. Ice cream is easiest to eat in a bowl, but it is awkward to use a fork and knife in a bowl so eaters can't easily cut the fruit. It is awkward to put this on a plate and to use a fork and knife to eat ice cream and the quinces.
Also, if you want to serve these with ice cream, then don't serve them piping hot, since they will melt the ice cream. Room temperature is better, and it is even better if you slice the fruit.