Quince, medlars, crab apples etc.
Discussion
I wondered if anyone had any good ideas for the above or any other of the more unusual autumn fruits? Other than the usual jams or preserves, I fancy doing something different, maybe something boozy.
I have loads of the above and still have jars of stuff from last year, need to get creative as it seems a shame to waste such lovely ingredients. I have some whitebeam berries curing, hoping they will make a nice olive alternative (bit of trial and error going on). I have also made some fruit leathers which have worked really well, especially the ones where I have added some hedgerow syrup (little one is a big fan). Wondering if I could do some sort of pickles or chutnies, but there is only so much one can eat, although chilli and herb jelly is good stuff.
As for drinks, I thought about a cider of some sort but short on space so limited really to making small batches so might try some quince liqueur. Already have a good stock of blackberry whisky, cherry brandy, and sea buckthorn and yuzu vodka. Although the wild spice dark rum is my go too.
Struggling to find any new ways of preserving or recipes, so over to you.
I have loads of the above and still have jars of stuff from last year, need to get creative as it seems a shame to waste such lovely ingredients. I have some whitebeam berries curing, hoping they will make a nice olive alternative (bit of trial and error going on). I have also made some fruit leathers which have worked really well, especially the ones where I have added some hedgerow syrup (little one is a big fan). Wondering if I could do some sort of pickles or chutnies, but there is only so much one can eat, although chilli and herb jelly is good stuff.
As for drinks, I thought about a cider of some sort but short on space so limited really to making small batches so might try some quince liqueur. Already have a good stock of blackberry whisky, cherry brandy, and sea buckthorn and yuzu vodka. Although the wild spice dark rum is my go too.
Struggling to find any new ways of preserving or recipes, so over to you.
Quinces infuse brandy nicely. I have some going now with eating quinces, but the last batch I made used the little Japanese ones which are more ornamental. That batch needed a year in the bottle after removing the quinces, rough as hell at first, very tannic, but mellowed to a very palatable liqueur. Needed sweetening. Initial impressions suggest that the current batch will be much softer and indeed I may have put too much sugar in it. Probably best to taste and sweeten later.
Quince and pear open tart is v nice and attractive, but im not sure the quince offers up much in flavour.
Interesting re. whitebeam berries, i have never come across anyone eating them. What are they like.
Also curious where you get medlars, i only know one commercial grower locally for a famous preserve mamker but never seen 'wild'
Used to collect shepherds bullace (the green one) as a kid for f knows what as never saw the end products, but too vicious to bother now i'm not forced.
Always been curious to find actual chequers, but have yet to find the tree anywhere with anything that isn't well past it (appreciate they need to be bletted but always too late )
Interesting re. whitebeam berries, i have never come across anyone eating them. What are they like.
Also curious where you get medlars, i only know one commercial grower locally for a famous preserve mamker but never seen 'wild'
Used to collect shepherds bullace (the green one) as a kid for f knows what as never saw the end products, but too vicious to bother now i'm not forced.
Always been curious to find actual chequers, but have yet to find the tree anywhere with anything that isn't well past it (appreciate they need to be bletted but always too late )
theplayingmantis said:
Quince and pear open tart is v nice and attractive, but im not sure the quince offers up much in flavour.
Interesting re. whitebeam berries, i have never come across anyone eating them. What are they like.
Also curious where you get medlars, i only know one commercial grower locally for a famous preserve mamker but never seen 'wild'
Used to collect shepherds bullace (the green one) as a kid for f knows what as never saw the end products, but too vicious to bother now i'm not forced.
Always been curious to find actual chequers, but have yet to find the tree anywhere with anything that isn't well past it (appreciate they need to be bletted but always too late )
Been eating a log of quince, the flavour is lovely. Did poached quince in ginger wine, worked really well.Interesting re. whitebeam berries, i have never come across anyone eating them. What are they like.
Also curious where you get medlars, i only know one commercial grower locally for a famous preserve mamker but never seen 'wild'
Used to collect shepherds bullace (the green one) as a kid for f knows what as never saw the end products, but too vicious to bother now i'm not forced.
Always been curious to find actual chequers, but have yet to find the tree anywhere with anything that isn't well past it (appreciate they need to be bletted but always too late )
Medlar I get from a garden I know and there is one wild tree I know which produced well this year.
White beam berries don't have much flavour, they have a starchy texture when ripe, they used to make a starchy meal from them that is filling if not flavoursome. Thought I'd try something a bit different with them.
Last time I got chequers I turned them into a drink but didn't turn out great.
Got a bumper crop of salal berries this year which have turned into a bit of a favourite.
Chequers as a drink?! i thought they should be eaten as dates?
Never heard of salal, educated now after a google!
Have you found any decent chestnuts, in the East i'm finding very small this year, assume the hot summer maybe (although it has different impacts on different things), haven't looked in the SW yet, likewise couldn't find a decent crop of cobnuts anywhere either and the walnut tree dropped most in the heatwave and the squirrels got the rest.
Never heard of salal, educated now after a google!
Have you found any decent chestnuts, in the East i'm finding very small this year, assume the hot summer maybe (although it has different impacts on different things), haven't looked in the SW yet, likewise couldn't find a decent crop of cobnuts anywhere either and the walnut tree dropped most in the heatwave and the squirrels got the rest.
otolith said:
So, when I made sloe gin, I used to take the sloes out and then cook them down to make something which could be added to a fruit crumble.
I just decanted the quince brandy and thought I'd try the same.
And then put them in the bin - all the flavour is gone.
The brandy is good, though.
My quince brandy is ongoing, however my wild black cherry brandy has been decanted and its bloody fantastic! Did similar to what you did, I cooked the cherries with some bone marrow and a little stock to make a sauce which I finished with black pepper, cacao and butter. Was fantastic with some muntjac loin I just decanted the quince brandy and thought I'd try the same.
And then put them in the bin - all the flavour is gone.
The brandy is good, though.
akirk said:
interested to know what you do with medlars as we planted a tree 18 months ago and are seeing our first crop grow at the moment
I make medlar cheese, a bit like quince membrillo (I make that too), great with things like Spanish meats and cheeses. Medlar butter is nice too, my daughter calls it monkey bum poo 
we call medlars monkey bums after seeing them referred to that in an old book and it's stuck. The pulp is good in fruit leathers too, or just eat them after they are well bletted, they are pretty tasty and nice to enjoy the taste of a forgotten fruit. Do you have plenty on your tree? They should be ripening as the frosts approach. Silvanus said:
akirk said:
interested to know what you do with medlars as we planted a tree 18 months ago and are seeing our first crop grow at the moment
I make medlar cheese, a bit like quince membrillo (I make that too), great with things like Spanish meats and cheeses. Medlar butter is nice too, my daughter calls it monkey bum poo we call medlars monkey bums after seeing them referred to that in an old book and it's stuck. The pulp is good in fruit leathers too, or just eat them after they are well bletted, they are pretty tasty and nice to enjoy the taste of a forgotten fruit. Do you have plenty on your tree? They should be ripening as the frosts approach. We bought a medlar because I had one in my last house when I bought it by mistake - but never knew what to do with the fruit - and my wife's family have a tradition of having them... but again, no history of what to do with the crop from it! It is still a very young tree, but we probably have 20-30 fruit on it, so worth doing something...
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