At FarmEco, we have one of the largest plantations of medlars in the whole country. We have 3 varieties; Nottingham, Royal and Giant Flanders. Most people are not familiar with this fruit which was brought to the UK by the Romans.
We are finding it to be a great crop for our farm. It appears to be drought resistant, having as much fruit this year as ever before, unlike the apples which were greatly reduced. It doesn’t seem to have any pest or disease problems. This means that we can sell 100% of what we pick. With apples, only about 20% are fit for sale.
Here are some ideas on what to do with this fruit:
How to Make Medlar Pulp
Medlar pulp is the base for many great recipes including cakes, puddings or chutneys. It can be made in advance and frozen into 200g or 400g to defrost when needed.
Equipment
- Largest and widest pan you have
- – Potato masher
- – Jelly bag and frame
- – Heatproof bowl or jug
- – Coarse wire sieve
- – Sturdy bowl
- – Folded damp tea towel
Materials
- – Bletted and rinsed medlars
- – Water
Instructions
- Put the bletted and rinsed medlars into your largest and widest pan, and barely cover them with water (defrosted medlars may also be used).
- Bring the pan up to the boil and reduce the heat. Simmer for 15 minutes over gentle heat while simmering, break down the fruit with a potato masher.
- After 15 minutes turn off the heat, remove the pan from the stove and set aside to cool slightly.
- Set up a jelly bag on its frame, making sure the elasticated neck of the bag is hooked securely onto the frame. Place a heatproof bowl or jug under the frame.
- Carefully ladle the hot contents of the pan into the jelly bag. Wait a few minutes until the stream of juice flowing into the bowl or jug has slowed to a trickle.
- Set up a coarse wire sieve over a sturdy bowl, which you’ve placed on a folded damp tea towel to keep it steady.
- Carefully unhook the bag of still warm medlars and invert the bag so the contents fall into the sieve. Depending on how much fruit you’ve simmered, this may need to be done in several stages.
- Using either a ladle or a wooden spoon, push the pulpy mass around the sieve in a circular movement. You should soon notice smooth medlar pulp falling into the bowl below.
Notes
The pulp can be kept in the fridge for up to three days if you’re not using it immediately. It could also be stored in the freezer.
If a recipe calls for a relatively small amount of pulp (around 200 to 300 g / 8 to 10 oz), you can do this by hand: assume you’ll produce a roughly equal weight of well bletted fruit. Peel back the papery skin and discard, then peel the fruit to remove the five stones hidden in the pulpy mass by pushing the flesh through a large wire sieve into a bowl.
If a recipe calls for a relatively small amount of pulp (around 200 to 300 g / 8 to 10 oz), you can do this by hand: assume you’ll produce a roughly equal weight of well bletted fruit. Peel back the papery skin and discard, then peel the fruit to remove the five stones hidden in the pulpy mass by pushing the flesh through a large wire sieve into a bowl.
Medlar and Walnut Loaf
A moist, aromatic teatime loaf featuring sweet medlar pulp and crunchy walnuts, delicious on its own or spread with unsalted butter and strong cheese.
Ingredients
Equipment
Method
- Preheat your oven to 180°C / 160°C fan / 350°F / gas mark 4 and line a 2 lb loaf tin with greaseproof baking parchment.
- Put the butter and medlar pulp into a large bowl. Using a wooden spoon, stir the ingredients together until there are no more lumps of butter.
- Whisk in the sugar until smooth, then gradually incorporate the eggs until everything is combined.
- Add the baking powder, self-raising flour, and salt. Whisk again until the mixture is smooth and lump-free.
- Fold in the roughly chopped walnuts.
- Spoon the mixture into the prepared loaf tin.
- Bake for 20 minutes, then reduce the oven temperature to 170°C / 150° fan / 340°F / gas mark 3.
- Cook for another 45 to 50 minutes until the loaf is brown on top and a skewer inserted into the centre comes out clean.
- Rest the loaf in its tin for 15 minutes before removing it to a wire cake rack to cool down completely.
Medlar Sticky Toffee Pudding
A rich, spiced sticky toffee pudding featuring a flavorful medlar base.
Ingredients
Equipment
Method
- Preheat your oven to 180°C (160°C fan) and generously grease an 8-inch square baking dish.
- Place the chopped dates into a bowl, pour over the 175 ml of boiling water, and stir in the bicarbonate of soda. Leave it to stand for 10 minutes until the dates are soft and plump.
- In a separate large mixing bowl, cream the softened unsalted butter and dark brown soft sugar together until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Fold in the prepared smooth medlar pulp followed by the date mixture (including the soaking liquid).
- Sift in the self-raising flour and mixed spice, then gently fold everything together until just combined without over-mixing.
- Pour the batter into your prepared baking dish and bake in the oven for 30 to 35 minutes, or until the sponge is well risen and springy to the touch.
- While the pudding is baking, make the toffee sauce by combining the dark brown soft sugar, butter, and double cream in a small saucepan over medium heat.
- Bring the sauce to a gentle simmer, stirring constantly for 3 to 4 minutes until smooth and slightly thickened.
- Poke a few holes in the top of the baked pudding with a skewer, pour a third of the warm toffee sauce evenly over the top, and serve the remaining sauce on the side.
Notes
Grilling the top at the end makes the top fudgy.
Delicious when served warm or hot with cream or ice cream.