Medlar and Ginger Creams
The pleasantly sharp flavour of medlars is delicious mixed with cream and spices.
Serve with crisp Langue de Chat biscuits. Make sure the medlars are well bletted (see Remarkable Medlars) – the flesh should be dark orangey-brown and very soft.
Serves 4
bletted medlars 650g
stem ginger finely chopped to make 1½ tbsp
ginger syrup 4 tbsp from the jar
apple juice 175ml
lemon juice 1½ tbsp
whipping cream or double cream 125ml
stem ginger slivers to decorate
1) Slice the medlars in half horizontally. Scrape out the flesh, discarding the seeds. Push through a coarse sieve, pressing hard with the back of a wooden spoon. Scrupulously scrape the outside of the sieve to remove every bit of flesh. You will need about 225g.
2) Mix the flesh with the chopped ginger, the syrup from the ginger jar, plus the apple juice and lemon juice.
3) Whip the cream for 3–4 minutes until just firm, then swirl this into the medlar mixture. Spoon into small individual serving bowls and chill for an hour or two.
4) Just before serving, decorate with a few very thin slivers of stem ginger.
Recipe © Christine McFadden, November 2022
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