David Hare-Scott wrote:
> I have a medlar tree in my orchard that fruited for the first time last
> season and it has many new fruit on it now. Eating them raw is something of
> an acquired taste as they look fairly repulsive and the texture is poor,
> they do taste quite interesting however. I was wondering if anybody has
> experience of cooking or preserving with them?
>
> My thinking is that quinces (a close relative) are poor fare when raw but
> can be great when cooked properly. I am quite prepared to google for
> recipes myself and to experiment if that is what it comes down to but if
> there are any other adventurers into rare fruits out there I would be glad
> to hear of your first hand experiences.
>
> David
>
>
Most folks I know who have made stuff from medlars just use them like
you would plums. I guess like quince would also work but I've only ever
had quince jelly and there are a myriad of plum preserving recipes out
there. Examples: preserved plums, plum jelly, plum wine, plum pies, etc. HTH

George