Planted in this orchard in 2002 this Medlar variety derives its name because it was grafted onto a quince rootstock.
Medlars are generally seen as an ornamental tree nowadays but the fruit does actually make a lovely aromatic jelly which can be eaten with meats or added to puddings. It used to be eaten at the end of a meal with a spoon straight out of the skin when the flesh was soft and “bletted”. The taste is described as similar to apple sauce and cinnamon though these days it is more often used for jellies, jams or sauces.
Descriptions of the fruit’s appearance can be uncomplimentary (we’ll leave that to your imagination!). They ripen in November when the frosts start and need to be picked when they are bletted (going soft) if using for jelly or jams. See the BBC article The forgotten medieval fruit with a vulgar name.