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Definitely Quince. The young fruit have the downy covering but it gradually disappears as the fruit matures and turns yellow. Here's some from my mothers garden which make lovely jelly:
This is a smallish tree, Cydonia oblonga.
Many people have Chaenomeles japonica which is more of a shrub with lovely red or pinkish flowers. Still edible as jellies etc, but much smaller fruit.
Nearly forgot, Medlars while from the same family resemble big Rosa rugosa fruit with a flat end, but without the colour. An acquired taste when eaten raw, but again make wonderful jelly! To eat raw you need to wait until they are bletted. By that I mean they are soft and brown and resemble fruit that has started to rot.
Al
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