This fruit cheese (a set preserve made from both the pulp and juice) is delicious served with cheese or spread on buttery toast.
The medlar, mespilus germanica, was originally from the western shores of the Caspian sea and was brought here in mediaeval times. It was a popular culinary fruit for hundreds of years, but then fell out of favour - until being revived by a few dedicated British growers and chefs.
Ingredients: Medlar juice, sugar and lemon.
Eastgate in Aylsham, Norfolk was recently awarded National Collection status for its collection of 120 medlar trees, including the varieties Nottingham, Breda, Dutch, Westerveld, Macrocarpa, Royal, Bredase Reus, Flanders Giant and Iranian medlar.