For those who enquired, you will be pleased to know, my finally fully-bletted medlars went from:
to this - today!
My various 'taste testing' along the way suggests a rich, sweet jelly with an awesome colour ready to enliven any pork dish.
This timely quotation was spotted and sent in by Samantha Bermel, professional jam and marmalade maker from Bingara, who is known for her Quince paste, and uses beautiful copper cookware to create in just like the premier preservationists, the French.
"The medlar is the Benny Hill, the Monty Python, the Julian Clary and the Blackadder of fruit. Their medieval name is ‘open-arse’, but they have other names: ‘granny’s arse’, and in France cul de chien, the ‘dog’s bottom’! An 18th Century essay described them: “A fruit, vulgarly called an open arse; of which it is more truly than delicately said, that it is never ripe till it is as rotten as a turd, and then it is not worth a fart.”'
So if you have medlars, a jam or jelly has to be the way to go!
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