Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take the medlars, which should be fully “bletted, ” that is to say, in that almost rotten stage when they are good to eat. Cook them gently for ten or fifteen minutes with a little water and a “drop” of rum. Rub them through a wire sieve and mix well with fresh cream, sweetening with brown sugar, the proportions being two-thirds of medlar pulp and a third (or a little more) of cream. Serve very cold.