Those are certainly (true) quinces. When the other posters say "best cooked" the reality is "inedible if not cooked". Peel and core them before cooking. You'll find various ideas for recipes for using them on the web. Usually keep for a few weeks if unblemished.

I disagree with Nick, a ripe persimmon (ie D. kaki, Japanese persimmon) is one of the most delicious fruit experiences on the planet. If you were in one of those bits of BC where they grow grapes and make wine, I would have thought you could grow them, though you'd be a bit on the edge. The American Persimmon D. virginiana grows as far north as New York, so maybe that would be easier to grow for you. There is also D. lotus which I think is easier to ripen than D. kaki, though it is rather different.