open-ars fruit

Hi all,

Remember the Reeve comparing himself to an open-ars / medlar fruit?

I couldn't find a place to buy the medlar / open-ars fruit in the U.S.

Here's a link to make medlar jelly:

You can buy medlar jelly in England for £3.75. I have no idea what that means or how much more it would cost to ship it. They describe it as "Medlar Jelly - a beautiful red preserve, with a wonderful spicy flavour that also goes well with cheese and with cooked meats, especially pork."

 http://www.melburyandappleton.co.uk/medlar-jelly-2708-p.asp

 Here's a link to a recipe for the jelly:

Ingredients: 500g bletted medlars, quartered 170ml water 375g sugar per 500g liquid juice of 1/2 lemon Celtnet recipes chicken recipe divider Medlar Jelly Preparation: Method: Combine the fruit and water in a pan. Bring to a simmer, cover, and cook until soft (about 90 minutes, depending on the degree of bletting). Pour into a jelly bag (or a colander lined with several layers of muslin) then set over a bowl and allow the liquid to drain over night. Don't be tempted to squeeze the bag or to press down on the contents, you will just end-up with a cloudy jelly. Allow to drip naturally (if you wish you can keep the fruit pulp to make medlar chutney or fruit pies). The following day, measure the volume of liquid and add 375g sugar for every 500ml of liquid. Add the fruit liquid and the sugar in a pan along with the lemon juice. Bring to a rapid boil, skim the surface, and cook for 4 minutes. Measure for the setting point by placing a plate in the fridge. Spoon a little of the jelly onto the plate and when it forms a skin as you push it with your finger or the back of a spoon the gelling point has been reached. When ready allow the jelly to cool then pour into clean, sterilized jars that have been warmed in a cool oven. Seal, label and store until needed.

Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-medlar-jelly
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http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-medlar-jelly

 Here's a picture to show why it is called the the open-ars fruit.