[Sca-cooks] Re: Medlars - Am I tasting what I supposed to betasting?

[euriol]

Would that be because they are being cooked instead of consumed raw?

Euriol

On Mon, 10 Dec 2007 13:07:53 -0500, Gretchen Beck <grm at andrew.cmu.edu>
wrote:
> 
> 
> --On Monday, December 10, 2007 12:55 PM -0500 euriol <euriol at ptd.net>
> wrote:
> 
>> Sounds like you waited too long to enjoy them. That is typical texture
> of
>> what I have seen in overripe pears or apples. I would think they would
> be
>> ripe when they have a slight give when pressed. I bought some pears on
>> Tuesday that were slightly hard, and they were ripe by Thursday. Still
>> good yesterday, when they were all gone.
> 
> I think these were eaten at the right time, or perhaps a little early --
> according to the literature medlars aren't ready until they are "rotten".
> The Proper Newe Book of Cokerye says "To Make a Tarte of Medlers. Take
> medlers when they be rotten and bray them with the yolks of four eges,
> then
> ceason it up wyth suger and sinamon and swete butter, and so bake it."
> 
> <http://www.chow.com/ingredients/50> describes preparation, storage, and
> use of medlars.
> 
> toodles, margaret
> 
> 
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