At first glance, it looks like an Asian Pear, but a proper ID would wait on pictures of the tree and foliage.

If it was a little yellower, I'd say it was a quince(?). They're hard, but great cut up small and simmered to make a jam or jelly (recipes can be found online).

I'd say a quince too and I made the most wonderful jelly from them.

That is a big fruit at just over 5" in diameter. Which country are you living in.

I would have said an apple but I cann't remember the name of those tawny ones.

If you are thinking of russets Bb I would not think they would grow this big.

I would go for Quince too.
Just about to have a round of toast with Quince jelly on it.

Yes, I was thinking russets, many thanks. Surely 5" is not too big for an apple but way too big for quince? The only quince that I can remember would have been 3" max.

The ones I made my jelly from were whoppers - from a friends tree - alas she has moved. They are slightly furry if I remember, rock hard and the shape of a fat pear.

It's a quince or Cydonia oblonga (not the Chaenomoles variety which produce smaller fruits)

Interesting to know there's more than one sort Badfish . . . sorted!

Didn't know that either.

There was a whole thread recently on Chaenomeles fruit and its uses and the difference betwixt it and Cydonia fruit.

If it is a quince and it is ripe they usually have a lovely scent.

http://treesandshrubs.about.com/od/fruitsnuts/p/Growing-Quince-Fruit-Cydonia-oblonga.htm

I remember seeing this growing against a sunny south facing wall in Herts. England. I could not remember the name so thank you for reminding us Badfish. You need to let the fruit be overripe before it tastes sweet enough to eat uncooked. The owner used it for making preserves. Antiques you can answer here where we write our replies to you. That way everyone is able to see where the conversation is going.

Thank you all, for your comments, all that is now needed is to pick some and make some preserves for Christmas.

Regards

Antiques.