BLET
noun. A form of decay in fruit which is overripe.
verb. To decay internally when overripe; – said of fruit, especially that of the Medlar. eg Bletted, Bletting.
Etymology: French blet, blette – overripe, soft.
Ever since discovering, some years ago now, a medlar tree growing in Victoria Park in Bath (pretty much opposite the Royal Crescent, near the bandstand, if anyone is interested) I have planted a medlar tree wherever I have lived – it’s a slow growing tree but each tree has provided me with a reasonable number of fruit each year, even when newly planted. And I hope that the new owners also learn to enjoy them.
A very pretty plant with attractive creamy-white flowers in the Spring, it is not often seen, having fallen out of fashion. One of it’s original uses was as a windbreak for orchards.
The fruit are now, in late October, just about ready for picking. They are edible when brown, soft and squidgy – "bletted". If you are really lucky, you can leave them on the tree to blet naturally but I find the local wildlife love them as much as I do. So I have to pick them early and leave them in a cool, dark section of the shed until they blet – something that can take a few weeks to do.
Preparing the fruit is, I admit, somewhat finicky. Carefully peel off as much of the papery skin as you can and then rub the pulpy contents through a sieve, to separate the pulp from the seeds. After a couple of dozen medlars, you’ll probably start to look a bit bored. Still, when done, place the pulp in a tupperware container and freeze. It can stay there until needed. Meanwhile, clean up and treat yourself to a well-deserved aperitif.
Most recipes for medlars (thank gawd for the ‘net! – information like this is soo easy to find nowadays) mention medlar jelly, medlar cheese and there is even and ancient recipe for medlar tart floating around the web. But I like to make medlar fool – as the fruit is picked in the Autumn, and a fool is a great Summer dessert, the reason for freezing the pulp is somewhat obvious, I hope.
Medlar Fool
Ingredients
Medlar pulp defrosted. A half-pint or so will be enough for four people.
Sugar sweeten to taste.
Cider 4 tablespoons or so.
Cream Whipping or double.
Custard Rich, homemade egg custard is best – like Marks & Spencer sells!
Method
- Gently beat the pulp to a smooth purée.
- Add the cider.
- Add the sugar to taste. The fruit should still have a hint of tartness.
- Whip the cream until foldable, not stiff, and
- Fold into the custard, in a ratio of about 1 part cream to two parts custard.
- Fold the purée into the cream and custard.
- Do not over-mix – all three components should be part-mixed and part distinct from each other.
- Spoon into sundae dishes, ramekins or just pudding bowls…
- Chill for two hours or until ready for serving.
- Decorate with a few chopped hazelnuts on top if liked.
I’ve been quite deliberately vague about amounts. I like to have between 20% and 25% of fruit. Other people might like rather more than this. Likewise on portion size. Hey, it’s a simple recipe, play it by ear, why don’t you?
The french call the fruit nèfle and the tree néflier. I am fascinated as to why the accent changes from grave to acute, but no-one seems able to tell me why it does. The coarser french (which tend to be the ones I get on well with!) like to call the fruit "cul de chien" – Dog’s Bum – I can’t think why! 
D
Technorati Tags: bath, blet, bletted, bletting, cheese, crescent, fruit, medlar, recipe, royal
Recent Comments