Medlar Brandy Liqueur

To make medlar brandy (liqueur), you will need bletted medlars, brandy, sugar, and spices. The process involves infusing the bletted (softened) fruit and sugar in brandy for at least six months, with a year being ideal for the best flavour. 

Ingredients

750g bletted medlars

1L brandy

250-350g granulated sugar (I add less initially and when it's nearing maturity, taste test and add more a bit at a time, shaking well and then leaving for a week or so before tasting again. You can always add more sugar during the later process, but can't take it out if too sweet!)

Optional spices: 2 whole star anise and 2 cinnamon sticks (or adjust to taste) 

Equipment

A large, sterilised glass jar with a sealable lid

Preserving weights (optional, to keep fruit submerged)

Coffee filter or cheesecloth for straining

Clean bottles for final storage 

Instructions

Blet the medlars: Ensure the medlars are fully "bletted," which means they are soft and dark. This can be done by laying them out on a tray (on straw, newspaper, or kitchen roll) in a cool, dark, and well-ventilated place for a couple of weeks after picking. Discard any damaged or mouldy fruit.

Prepare the fruit: Wash and pat the bletted medlars dry. You can prick each one several times with a large needle or knife to help release the flavour.

Combine ingredients: Place the medlars and optional spices into your sterilised jar.

Add sugar and brandy: Pour the sugar and brandy into the jar. Stir or gently upend the jar a few times to start dissolving the sugar.

Infuse: Seal the jar and store it in a cool, dark place. Shake the jar daily for the first week or so until the sugar is completely dissolved.

Mature: Leave the mixture to mature for at least 6 months, but ideally a year, to allow the flavours to mellow and develop.

Strain and bottle: After the maturing period, strain the liquid through a fine sieve, and then a coffee filter or cheesecloth, to get a clear liquid. Funnel the finished medlar brandy into clean presentation bottles and seal them.

Store: Store the bottled liqueur in a cool, dark place. It should keep well, and the flavour will only improve with age. 

Note - the recipe works well using whisky or gin as well as brandy!