Ingredients
Medlar
General Description: The medlar (Mespilus germanica) is a small fruit in the rose family that is related to the apple. This Persian fruit was grown by the ancient Greeks and later by the Romans. It was popular because it is a late-ripening winter fruit and hardy enough to flourish even in Scandinavia. The medlar is a fascinating applelike fruit that is open at the bottom end, exposing the five inner seed boxes. Medlars are picked after a hard frost when the flesh is hard and green. The fruits must be kept cool until the pulp softens and mellows, turning it a light brown. This process is known as “bletting.” Internal fermentation gives the fruit a lingering, slightly sweet, slightly winelike taste.
Season: Late fall.
Purchase: Select medlars that are anywhere from barely soft to soft and brown.
Avoid: Pass up medlars with any blemishes.
Storage: Store medlars in a cool, dry area.
Preparation:
- Wash with cool water.
- Cut in half, remove the seed pockets, and scoop out the pulp.
Serving Suggestions: Roast with butter and cloves as a traditional winter dessert. Fold medlar pulp into sweetened whipped cream for a superb chilled mousse. Make medlar jelly to serve as an accompaniment to game.
Flavor Affinities: Butter, cinnamon, cloves, cream, game, ginger, honey, lemon, raisins, sugar, wine.
from Quirk Books: www.quirkbooks.com