I am pleased to be here writing this blog because it means the bletting and cooking of the medlars was a success. You can read part one all about the medlar plant and its history in my previous blog:
Bletting
So what is bletting? Once the fruits are mature in late October to November (up here anyway) they should be picked, ideally after a hard frost, but lets be honest early hard frosts are a rare beast these days. Once picked they should be stored somewhere cool for a few weeks to let them blet. This softening process allows the starches and the bitter tannins and acids to convert to sugars. This is an essential process to allow the fruit to be edible.
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| Here are my medlars in a tray in the polytunnel waiting on cold weather |
I left the medlars in their tray in the polytunnel for several weeks, luckily we had a few nights of freezing weather which sped the process up so almost all of them were soft and ready for cooking. I pulled a couple of them apart to see what they were like inside. They were brown (image over ripe apples at that particular point before they start to rot), the smell was similar to apples in that state too.
Because there wasn't many medlars, though it was the biggest crop we've had, I decided to try making Medlar cheese or paste. This is similar to Quince paste which is often served with cheese. We do love cheese so this was another good reason to make this.
The first step of the recipe is to wash and then cook the medlars in water. I rinsed them in a colander under cold water and then placed them in a pan just covered with water. They were then simmered on a medium heat for 30 to 40 minutes until they were softened. Similar to cooking apples for jelly.
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| Cooking the medlars |
The first step of the recipe is to wash and then cook the medlars in water. I rinsed them in a colander under cold water and then placed them in a pan just covered with water. They were then simmered on a medium heat for 30 to 40 minutes until they were softened. Similar to cooking apples for jelly.
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| Extracting the pulp |
Now comes the hard work! Once the medlars have been cooked and strained in the colander, the pulp needs to be separated from the skins. I did this by mashing them up in the colander over the pan with a tattie masher, this separated some of the pulp. Most of it I did using a wooden spoon to push the pulp through a sieve a bit at a time as its quite stiff. The pulp tended to stick to the outside of the sieve, so I scraped it off into a bowl as it built up.
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| The pulp ready for the next step |
Once the pulp was extracted, it needs weighed and put in a pan with the equivalent weight of sugar. Over a gentle heat mix the pulp and sugar together until combined. You now have to keep an eye on it, and keep stirring. Watch it doesn't bubble too much and keep stirring regularly for between 30 to 40 minutes until it starts to some away cleanly from the pan.
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| Watch it doesn't splatter over you as it will be hot! |
Once the cheese is cooked, turn it into a container that has been oiled and allow to cool. It should solidify as it cools. You can pop it in the fridge once cold to store.
The taste test
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| Looking very festive |
I was so pleased with the medlar cheese, the texture, solidity and taste were perfect. I am an experienced cook and baker but it can be nerve wracking to try something new. It also means we've got another home made, new food to have with our buffet on christmas eve.
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| Perfect with some camembert |
It was only right that I asked my cheese experts to give an honest review of the medlar cheese
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| Are you sharing Dad? |
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| The I'm not sure, I am a guinea pig again look |
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| APPROVED! |
Medlar Cheese (Thick Preserve)
Ingredients
- 1 kg
(2 lb) bletted medlars
- Water
(to barely cover)
- Sugar
(equal weight to the sieved pulp)
- Optional:
lemon juice or spices (nutmeg, cinnamon)
Instructions:
- Cook
the fruit:
Put the medlars in a pot, cover with water, and simmer gently until soft (30–45 minutes). - Extract
the pulp:
Press the mixture through a sieve or food mill to remove seeds and skins. Measure the pulp. - Add
sugar:
Weigh the pulp and add equal weight of sugar. Add a squeeze of lemon juice if you like a brighter flavor. - Cook
slowly:
Return to a heavy-bottomed pan and simmer on low heat, stirring often, until it thickens and pulls away from the sides of the pan — about 30–45 minutes.
(Be careful — it splatters when hot!) - Set
and store:
Pour into small, oiled molds or jars. Once cooled, it firms up into a sliceable paste.
Serving:
- Serve
slices with cheese (especially blue or hard cheeses).
- Use
in tarts or pastry fillings.
- Spread
on toast or scones in winter — the flavor is rich and gently
spiced.
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