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Medlars in French Brandy

4 servings

Ingredients

• 500 g Medlars
• 500 g sugar
• 2 cup real French brandy
• lemon peel (a little)
• cinnamon (a little)

Instructions

1. Cut off the rough parts of the ripe medlars, rub them with a cloth, and boil in water until they can be pierced.
2. Drain on a colander and insert small pieces of lemon peel and cinnamon.
3. Boil 500 grams of sugar until clear, stir in 2 cups of real French brandy, and pour hot over the medlars.
4. The next day, boil the juice again and pour it hot over the fruit.
5. On the third day, cook the medlars completely done, but not too soft, in the syrup.
6. Fill into jars, re-boil the juice, and pour over them.
7. Seal and store the jars as prescribed.

Modernized from a treasured 19th-century German cookbook.