I was browsing and searching the whole web for medlar recipes and all I ever really seem to find are recipes for medlar jams and preserves. So, I decided to create my own recipe. It was a huge success, when I served it at the last dinner party. And today I´ll share it with you.

Material

• 100g butter
• 100g shortening
• 10g honey
• 100g brown sugar
• 2 eggs
• 30g ginger
• 2 Tbsp cream of tartar
• 1 Tsp cinnamon
• 2 Tbsp bitter cocoa powder
• 1 Tbsp gingerbread spice
• pinch of salt
• 250g flour
• 3 Tbsp of seville orange brandy or rum
• 3 Tbsp of milk
• some warm water
• 10 medlars

Method

Preheat to oven to medium heat (175°C). Cover a loaf pan with baking paper.

First, cream butter, shortening, honey and sugar until fluffy. Add the eggs and still beat well. Grate the ginger and add grated ginger and gathered juices to the batter. Also add cocoa, gingerbread spice, salt and cinnamon and mix well.

Fold in flour, brandy, milk and enough warm water to create a smooth, silky dough.

Fill one third of the dough into toe loaf pan. Now comes the tricky part: peeling the medlars and removing the seeds.

Medlars, to be ripe and ready, need to experience a frost spell which leaves the totally mushy. So after peeling and getting out the seeds you will be left with a spoonful of medlar-sludge per fruit.

Fill in the medlar sludge into to loaf pan until all medlars are used.

Cover with the rest of the dough and bake for about 45min (until a toothpick comes out clean). Serve warm with cream.