Sunday, 5 December 2010
In Which There Are Medlars
They are not very attractive fruit. Apparently they were, in medieval times, known as cats arse fruit, (and in French they are cul de chien which is no better)
And, as I learned, you can't use them stright away, but have to wait until they have "bletted" - effectively this means waiting for them to start to rot.. they go darker, and much softer.
I had some reservations, but decided to press on, having aquired the things, so they have spent the last few weeks sitting in a paper bag in the shed, bletting away to themselves, and today I decided it was time to move on. The most common recipie seems to be for Medlar jelly, so that's what I decided to make, although you can eat them raw, or bake them, or make 'cheese' out of them.
They looked even less appetising when I cut them up: completely borwn inside, whereas the flesh is white (like an apple) before they are bletted, but I did taste one - a rather unplesant 'wooly' texture, but the taste was OK - a bit like spiced apple,.