Medlar jelly

– Place your firm medlars in a cool, dry place for 2-3 weeks to become ripe (they will go soft, as if over ripe, but this is what you are looking for. They will also smell as if they are beginning to ferment, this is also normal).

– Cut the tops off the medlars and place in a large jam pot and cover with water.

– Bring to the boil and skim off any scum.

– Turn down to a simmer and cook for 1-2 hours, until turned a deep red colour. Discard the fibrous remains.

– Pass the cooked medlars, with all of the liquor through a moulis.

– Place a large square of muslin over a colander, over a bowl.

– Pour the puree through this and allow all of the liquor to drain.

Now make the jelly: measure the juice in a measuring jug then tip into a sauce pan. Measure out the same VOLUME of sugar in the jug.

– Bring to the boil, simmer for 10 minutes until the sugar has dissolved, add the lemon juice and pour into jars to set.

Medlar paste

– Measure the thick puree on the scales.

– Weigh out 80% of the weight in sugar. Add the sugar to the puree and place in a pan.

Bring up to jam temperature. Pour into a lined loaf tin to set.

Brioche dough

– Warm butter and milk in a pan, until the butter has melted.

– Whisk in sugar and yeast.

– Place the dry ingredients in an upright mixer and combine on a low setting. Slowly add the yeast mixture.

– Add the eggs, one by one.

– Knead in the mixer for 10 minutes on slowest setting.

– Remove the bowl from the mixer and cover. Leave in a warm place to prove for an hour.

– After an hour knock back and roll out on a floured surface to make a square, 1cm thick.

Medlar Brioche

– Spread with medlar paste onto the rolled out Brioche dough.

– Roll into a roulade.

– Place in a buttered and floured loaf tin and leave to prove.

– Bake at 200C with a small sauce pan half full of water placed at the bottom of the oven to give humidity.

– Bake until golden and springy to the touch.

Chef – Emily Watkins
Ark of Taste Product – Medlar
Producer – Picked from the chef’s own medlar tree!

With kind consent from Slow Food UK.