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