MEDLAR FRUIT
Medlar fruit are inedible until they begin to decay and should be left on the tree until late November then stored in a cool, dry box until they turn reddish brown and become soft and juicy. This ripening process is known as bletting.
¼ pint water
sugar
juice ½ lemon
Simmer the medlar in water until soft then strain through a jelly bad. Add 1lb sugar to each pint of medlar juice, add sugar and lemon juice and boil rapidly until set.
Medlar Cheese
Add the medlars to a bowl and place over boiling water in a saucepan to boil gently until soft enough to pass through a sieve. For every lb of pulp add half a cup of coarse sugar and half a teaspoonful of allspice. Add all the ingredients together in a pan and stir over heat with a wooden spoon until thickly reduced, skimming it occasionally. Turn into moulds, and keep them in a cold place until ready to serve.
PUMPKINS
Are not just great for carving at Halloween so don't waste the insides and try a new pumkin recipe!
Cut pumpkin into small cubes and add to pot of water with diced onions to cook until tender and soft. Meanwhile, saute bacon pieces and garlic until browned. When pumpkin is cooked, mash or blend adding curry powder, salt and pepper to taste. Slowly add the cream and then bacon for a thick soup
Remove seeds from pumpkin, rinse in water and remove any strings of squash then pat dry. Place seeds, oil and salt into a bowl and mix until evenly coated. Spread out on a baking tray lined with baking sheet or tin foil and bake in the oven for 15 minutes