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.

Lauren