Medlar and Honey Fool is a traditional British recipe for classic dessert of whipped cream flavoured with medlar pulp blended with Greek yoghurt and sweetened with citrus and honey syrup. The full recipe is presented here and I hope you enjoy this classic British version of: Medlar and Honey Fool.
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This recipe is based on a classic quince fool, but substituting medlar as the fruit component. Properly ripe and bletted medlars have a toasted apple and fudge flavour all of their own that makes them ideal for preparing fools.
Ingredients:
10 bletted medlars, quartered and with seeds removed
4 tbsp runny honey
1 vanilla pod, split and with seeds scraped out
1 orange, zested
½ lemon, juiced
300ml madeira
350ml double cream
150ml Greek yogurt
handful of toasted hazelnuts
Method:
Pass the medlars through a fine-meshed sieve to attain a puree (and remove the seeds). Mix this with the honey, vanilla seeds, split vanilla pod, orange zest, lemon juice and madeira. Transfer to a pan, bring to a simmer and cook for 10 minutes. Take off the heat and set aside to cool then remove the vanilla pod.
Whip the cream to soft peaks and fold through the Greek yogurt and a little of the syrup. Layer in glasses, alternating with the medlar mix. Chop a few hazelnuts to sprinkle on top and serve.
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