Medlar Syrup

Wash the glass bottles and lids hot and boil them. Let them dry upside down. Place them directly in the place where they are to be filled.

Wash the medlars, cut the fruit into halves and peel off the skin. Remove seeds, as well as shell (hard inner skin) and stem end. Cut the pulp into small pieces or coarsely puree with a blender.

Sprinkle with lemon juice in between. Bring tap water to a boil in a saucepan. Add lemon juice with the medlar pieces and bring to a boil. Continue to simmer until the fruit pieces are soft.

Then pass through a sieve. Add sugar to the saucepan and cook, stirring, for 5 minutes.

Immediately pour medlar syrup, to just below the rim, into bottles and seal. Turn upside down and let cool. Store in a dark and cool place,

Preparation Tip:

You can also add a vanilla bean for a medlar vanilla syrup. Simply add the vanilla pulp with the sugar to the strained medlars.

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