This is a most beautiful love letter to the medlar. You write like a dream.
And the recipe, a must try. Good to see one which celebrates the unbletted beauties in their own right. Great name too.
Yesterday I made an ‘iced medlar thing’ using medlar curd mixed with an equalish volume of Total Greek yoghurt and some Maldon salt flakes. Inspired by Linda Duffin. Delicious enough to make it well worth using some precious medlar pulp from your stash to make the curd.
Thank you for your lovely comments. I love medlar jelly but don't eat much jelly so it was fun coming up with another way of using the firmer fruit. I love the sound of that iced medlar thing too!
I know what you mean about jelly. A little is lovely ... please don’t tell anyone 🤣
The ‘iced thing’ is lethally delicious. The yoghurt brings out the citrus tang of the medlar... I wonder also what your ‘medlar thing’ would be like treated the same way... there needs to be an additional recipe appendix to the book, apparently forbidden 🙃
How bizarre! I was at a very beautiful house yesterday. The garden was enchanting, full of beautiful specimen trees. One in particular caught my eye because it’s coloured leaves and it’s slightly otherworldly fruits. For the life of me I couldn’t remember the name of it. Thanks for clearing that up Mark. Now I know what to do with them too! Your description of the leaves is genius.
Picking this weekend, this is a perfect solution of what to make as I’ve got oodles of quince jelly already. I’ve just stocked up on my sheriff badges too (best description ever) x
Will definitely try this as the branches of my tree are aching with fruit. Have only made medlar jelly previously and jolly delicious it is too, especially in yoghurt or added to lamb or chicken gravy. Any other suggestions gratefully received.
This is a most beautiful love letter to the medlar. You write like a dream.
And the recipe, a must try. Good to see one which celebrates the unbletted beauties in their own right. Great name too.
Yesterday I made an ‘iced medlar thing’ using medlar curd mixed with an equalish volume of Total Greek yoghurt and some Maldon salt flakes. Inspired by Linda Duffin. Delicious enough to make it well worth using some precious medlar pulp from your stash to make the curd.
Jx
Thank you for your lovely comments. I love medlar jelly but don't eat much jelly so it was fun coming up with another way of using the firmer fruit. I love the sound of that iced medlar thing too!
Mx
I know what you mean about jelly. A little is lovely ... please don’t tell anyone 🤣
The ‘iced thing’ is lethally delicious. The yoghurt brings out the citrus tang of the medlar... I wonder also what your ‘medlar thing’ would be like treated the same way... there needs to be an additional recipe appendix to the book, apparently forbidden 🙃
J x
MARK, YOUR WRITING !!!!!
Stunning, isn’t it. Writes like a dream.
It is x
Thank you thank you both of you - that anyone enjoy it makes it completely worthwhile x
How bizarre! I was at a very beautiful house yesterday. The garden was enchanting, full of beautiful specimen trees. One in particular caught my eye because it’s coloured leaves and it’s slightly otherworldly fruits. For the life of me I couldn’t remember the name of it. Thanks for clearing that up Mark. Now I know what to do with them too! Your description of the leaves is genius.
Ha ha, I can occasionally be useful! And glad to be. Thank you
Picking this weekend, this is a perfect solution of what to make as I’ve got oodles of quince jelly already. I’ve just stocked up on my sheriff badges too (best description ever) x
Glad to be useful for a change! Happy weekend to you x
Will definitely try this as the branches of my tree are aching with fruit. Have only made medlar jelly previously and jolly delicious it is too, especially in yoghurt or added to lamb or chicken gravy. Any other suggestions gratefully received.
Hello Lynne
The link in the post should take you to the medlar sticky toffee pudding recipe and I really recommend Jane Steward's brilliant book about medlars