Medlar mincemeat recipe

Daryll Taylor
·1 min read
Medlar puree is the key to this recipe
Medlar puree is the key to this recipe - Andrew Crowley

If you have medlar trees in your garden, this festive recipe is a delicious way to use the fruit.

Ingredients

For the medlar puree

  • 500g medlar

  • 250ml water

For the mincemeat

  • 125g candied peel

  • 200g apples

  • 200g medlar puree

  • 250g suet

  • 250g currants

  • 250g sultanas

  • 250g raisins

  • 250g soft dark brown sugar

  • 1⁄2 fresh grated nutmeg

  • 60g chopped almonds

  • 1 oranges zest and juice

  • 4 tbsp brandy

  • 8 tbsp calvados

Method

  1. To make the medlar puree, place the medlars into a pot with water. Bring the pot to a simmer and cook with the pot lid on until the medlars are soft and the water evaporated.

  2. Strain the medlars from the water and pass the flesh through a sieve, removing any stones. This can be quite laborious, but persist. Set the puree aside.

  3. Core the apples and grate.

  4. Mix all the ingredients, except the brandy and Calvados.

  5. Mix in the brandy and calvados and store in a sterilised jar.

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