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

[euriol]

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.

Euriol

On Mon, 10 Dec 2007 11:47:04 EST, KristiWhyKelly at aol.com wrote:
> Hello!
> 
> I've bletting my medlars in paper bags for 2 weeks.  They did get  soft. 
> We
> broke some open this weekend, and despite being totally grossed  out by
> the
> what we saw....we ate it.
> 
> It tasted as advertised, slightly sweet, spicy, and slightly winy
> applesauce.  BUT is was really dry, almost grainy.  So, did I leave  them
> in the bag too
> long? Or are they supposed to be that way?
> 
> Also, now that I've actually seen what the fruits are like, 1.5" to 2"
> wide
> with huge seeds, leaving little actual pulp I wonder that they actually
> used
> this fruit or any cooking.  My 50 fruit will yield a small loaf of the 
> candy
> ( I hope).  So, to get the very most out of this fruit do I squeeze  out
> the
> pulp with seeds and cook it and strain if afterwards or do I fish the 
> seeds
> out now?  Or do I throw the whole thing in with peel and strain 
> afterwards?
> I'm trying for maximum out put as I would like all 50 people  to have at
> least a
> little taste...
> 
> 5 years of waiting, and I'm not really sure it was worth it...sigh, well
> I've got high hopes for the currants and kiwi!
> 
> Thanks for your help!
> 
> Grace
> 
> 
> 
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