River Cottage Medlar Recipes 👉 Simmer gently until the fruit is soft. Mix its pulp with sugar and cream or eat plain accompanied by port.
Havent tried that one. The pulp was used to make the jelly the flavour and juice removed and is. Pour the juice back into the cleaned saucepan and boil hard for 6 minutes then add an equal.
Hughs gearing up for Bonfire Night at River Cottage and to celebrate he gets to work preparing medlar chutney and cheeses lamb tagine and roasted vegetable kebabs to eat around the fire.
5-7cm piece of fresh ginger peeled and grated. Or stir a spoonful or two into chocolate mousse or dollop on. This is time-consuming and a pain if you have a large quantity as we do. Cut the lemon into six pieces and add it to the fruit.