Yesterday I talked about the forgotten fruit, the Medlar, which is present in a few locations on the margins of the Forest.
Today I made a traditional ‘cheese’ from it, in the same vein as the Spanish quince version, membrillo.
First get your Medlars. They need to have bletted, or properly ripened. If they squish between finger and thumb then all is good. There’s a photo in yesterday’s post. Next, put them in a heavy-bottomed saucepan (or any saucepan for that matter but you’ll need to stir all the time. Get a good saucepan.).
Next, add water to half the depth of the Medlars, squish them a bit with a potato masher bring to the boil and then reduce the heat for a 20-30 minutes simmer. Stir often.
Tip into a colander over another pan. Now you separate the purée from the skins and seeds by gently pressing. The mush is compostable if that’s your thing. It is mine.
Weigh the purée and put in another pan with half its weight in unrefined sugar of your choice and the juice of half a lemon per 500g. Time to cook it further.
Put on Radio 4 and sit by the cooker suitably provisioned. The next step requires patience and stirring every 30s or so for the best part of an hour. I have an electric hob so oscillated between numbers 3 and 4.
It’s ready when it farts at you. Thick jammy consistency. Oil a mould or too and pour it in. Should set hard.