Medler Tart - The Accomplisht Cook 1660
Take medlars that are rotten, strain them, and set them on a chaffing dish of coals, season them with sugar, cinamon and ginger, put some yolks of eggs to them, let it boil a little, and lay it in a cut tart; being baked scrape on sugar.
Medlars are inedible until they start to decay and will rarely reach this stage on the tree and need to be harvested.
Leave them outside in a box until they turn a dark reddish brown and become soft and juicy. This rotting process is known as "bletting". |
