Ah, that time of year again, seems a pity to waste them, but very hard and sour, and I’m told we shouldn’t eat any pips. Polish friends slice them thin, put in a pan alternating with layers of sugar, leave some days to suck out the juice (osmosis), drain and mix with vodka for a tasty aperitif, thick and cloudy due to the pectin (?). I’ve not heard of fermenting them directly, but would be glad to know if anybody has a good method.