Guess what this is?

[spandit]

Looks delicious, doesn't it?

 

[Woody girl]

Looks like fudge or toffee to me. Probably chocolate fudge.
I'm planning to make some tomorrow. Mine will be white chocolate and coconut rum. Delicious!

 

[spandit]

Looks like fudge or toffee to me. Probably chocolate fudge.
I'm planning to make some tomorrow. Mine will be white chocolate and coconut rum. Delicious!

I'm sure it will be delicious but you are 100% wrong. No chocolate involved!

 

[lou1661]

Hawthorn fruit leather in the making?

 

[sunndog]

Hawthorn fruit leather in the making?

That's what I thought, it's been strained well if it is

 

[spandit]

You are VERY close...

 

[lou1661]

Rowan?

 

[spandit]

Rowan?

You were closer with hawthorn

 

[Toddy]

Look almost the colour of my quince cotignac (membrillo)
Looks tasty anyway

 

[spandit]

Look almost the colour of my quince cotignac (membrillo)
Looks tasty anyway

Ooh... very close with quince. I'll put you out of your misery - it's the leftover pulp from our medlars, being made into medlar cheese. Jelly already bottled:

 

[Woody girl]

I'm sure it will be delicious but you are 100% wrong. No chocolate involved!

I have chocolate on the brain at the moment ! (as well as in my tum) I'm making a lot of Xmas goodies . Most involve chocolate.
I love the way nothing is wasted and you get two products from the one boil up. Way to go!

 

[Janne]

Medlars. So delicious, so forgotten!

It will be delicious with any meat!

( I do not like sweet things with cheese)

I wish I would live closer to you. We could swap (tree ripened) Star Fruit sauce to your Medlar.

 

[Toddy]

Looks beautiful, Spandit
I still think good jellies shine like jewels of Summer past sitting in the pantry

Do the medlars go thick and jelly like the way the quince does ?

 

[spandit]

Yes, it sets pretty firm. From what I know, my medlar tree is grafted on a quince rootstock so they must be closely related. The medlar cheese didn't set so going to have to tip it back into a pot and boil it again. The jelly set beautifully in the jar - don't know if it would be firm enough to cut shapes but I have a dehydrator and I bet they're tasty sweets

 

[Toddy]

They make brilliant Jaffa Cakes

 

[spandit]

We've made the curd now. My wife doesn't think it tastes good but I disagree. Will be interesting to see how it tastes when cold and set, though. The medlar cheese didn't set so I'm going to remelt it and give it a bit more heat

 

[TeeDee]

Bump

I have some Medlars growing near me , I'm checking on a regular basis to ensure that they don't go past the point of no return into a sack of mush.

If I take the fruit off the tree early - and leave in a windowsill , will it still ripen / blet ???

 

[Nice65]

Bump

I have some Medlars growing near me , I'm checking on a regular basis to ensure that they don't go past the point of no return into a sack of mush.

If I take the fruit off the tree early - and leave in a windowsill , will it still ripen / blet ???

We all know you’re going to create a weird and masterful feast and eat them anyway

 

[bobnewboy]

Bump

I have some Medlars growing near me , I'm checking on a regular basis to ensure that they don't go past the point of no return into a sack of mush.

If I take the fruit off the tree early - and leave in a windowsill , will it still ripen / blet ???

We have a small medlar tree with some fruit. The fruit have turned a golden colour but are still hard. I’m going to take the fruit off in the next few days. From what I’ve read, they need to be placed with the, er, open end down on a tray in a dark cool place. Then check them every few days until they have started to soften. When you can push your thumb into them and there’s a strong appley scent they are ready to eat or cook with.

Fingers crossed