"There are two cultivars available in Australia. The Dutch and the Nottingham. The Nottingham is a more compact tree with slightly smaller fruit. Both varieties are self - fertile.
Planting: The planting site must be in a sunny position and protected from the wind, as the trees are very brittle and susceptible to wind damage. Medlars will grow in most types of soil as long as it is well drained. However, if there is a likelihood of the soil remaining wet for long periods, a medlar grafted onto a quince rootstock would be appropriate.
Fertilising and Watering: Medlars have light maintenance requirements. Water requirements are minimal even during the summer period and a light application of manure (3-4kgs) or a couple of light dressings of complete fertiliser in the spring is adequate in most soils.
Pruning: Young trees are best if thinned and pruned to desired shape. Established trees require little pruning other than the removal of dead or diseased wood and overcrowded branches. Fruit is borne on the tips of the main shoots and side-growths."
Post by braided-rug on Apr 21, 2007 16:21:45 GMT 10
This could actual mean loquats, not sure.
Fig And Medlar Chutney
Ingredients 2 large red onions diced 2 star anise 2 bay leaves zest of small orange zest of small lemon 2 thumbs of fresh ginger - chopped black pepper 1 teaspoon 5 spice powder half a pint of balsamic vinegar 1 and a half cups soft brown sugar fresh figs – 12 quartered Medlars – 300 grms Pine nuts – 100 grms 1 tsp black mustard seed (optional)
Method Place the medlars in foil and cook in the oven for about 20 minutes until they are soft. Push through a metal sieve to form a paste. Place on one side.
Put all the ingredients (except the figs, medlars, pine nuts and mustard seed) into a pan, bring to the boil and simmer, stirring all the time (preferably with a plastic spatula) for about 20 minutes until it begins to thicken and you can see the bottom of the pan when you draw the spatula through the mix. Be sure not to let it burn.
Then add the remaining ingredients and cook for a further five minutes until a pleasing consistency is reached, depending on your taste.
Post by braided-rug on Apr 21, 2007 16:26:31 GMT 10
Rebecca's Medlar Pie
* 2 cups medlar pulp, skin and seeds removed* * 12 oz. (1.5 c.) evaporated milk * .5 c. sugar * ~ .5 teaspoon Ginger * ~ 1 teaspoon Cinnamon * .5 teaspoon salt * 3 eggs, beaten
* if you don't have a full 2 cups of medlar pulp, you can use unsweetened applesauce to make up the difference.
Place everything but the eggs in a saucepan and simmer over low heat until slightly thick. Don't let it boil, or the milk will curdle. If needed, run the mix through a food mill or sieve to remove seeds and lumps. Let it cool slightly, then whisk in the eggs. Pour into an unbaked pieshell and bake for 15 minutes at 425°, then at 350° until done.
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Sept 19, 2015 1:25:44 GMT 10
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