in Dessert Recipes

Medlar compote

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Ingredients for 4 servings:

  • 400 g medlars
  • 200 g brown sugar
  • 100 ml red wine
  • 5 tbsp rum
  • 1 stalk(s) cinnamon
  • Ginger, about hazelnut-sized

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash, quarter, and core the medlars. Combine the sugar with 100 ml of water, the red wine, rum, and cinnamon, and bring to a boil. Add the medlars, simmer for about 5 minutes, then strain, reserving the liquid. Remove the cinnamon stick and reduce the liquid until syrupy. Finally, add the ginger and cook briefly, then remove it. Return the medlars to the hot liquid and let cool. Serve with whipped cream, vanilla ice cream, semolina pudding, or similar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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